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Broccoli and Cheddar Soup. 1 ½ cups water 1 cups broccoli 1 tablespoons margarine 1/2 onion, chopped 1/2 large stalk celery, chopped 2 ½ tsp. all-purpose flour 2 cubes chicken bullion 1 ¼ cups whole milk 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper
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Broccoli and Cheddar Soup • 1 ½ cups water • 1 cups broccoli • 1 tablespoons margarine • 1/2 onion, chopped • 1/2 large stalk celery, chopped • 2 ½ tsp. all-purpose flour • 2 cubes chicken bullion • 1 ¼ cups whole milk • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground black pepper • 1/4 cup Velveeta Cheese In a medium-sized cooking pot, add water and broccoli and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water. In a stock pot, melt margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon s, and bring to boil, stirring constantly. Reduce heat to medium; add cheese simmer, stirring constantly until thickened. Stir in milk, nutmeg, pepper, chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
