One of the most requested soups at the Log Cabin was their broccoli cheddar soup. Since it is my mom's recipe, I thought I would share it here. Enjoy!
Broccoli Cheddar Soup
4 TB butter
4 TB flour
8 Cups Chicken Stock
1 pound Velveeta cheese
3 Cups Frozen Chopped Broccoli, thawed and drained
Salt and Pepper to taste
Milk if needed to thin
This is easy to make. Basically you make a thin chicken gravy by browning the butter and flour (a roux), adding the chicken broth, and cooking and stirring over medium heat until the mixture thickens and begins to bubble. Cut the Velveeta into chunks so it will melt easily, and add to the broth, stirring often. When completely melted, add the broccoli, salt and pepper and heat through. If too thick, add a little milk to thin. Now if only I had a chunk of Roxanne's home made bread, hot from the oven and covered in butter!
**** Spoke with Mom and she said that sounded about right but she never used a recipe. She said you should steam the broccoli a bit or it won't be tender in the soup. Also, she adds a secret ingredient: a few drops of Tabasco. Hope this helps!
Linked to Food on Fridays at http://annkroeker.com/.