So no regular post yet, but I thought I'd better play catch-up since there are a few loose ends in my blog to tie up. So, here's my recipe for broccoli cheese soup, finally! (Sorry Becky!)
Broccoli Cheese Soup
In large saucepan, bring to boiling:
3 cans (14 ½ oz each) chicken broth
2 packages (16 oz. each) frozen cut broccoli
1 small onion, chopped
1 tsp bottled minced garlic (or 1 clove fresh garlic, minced)
Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half (or so) of vegetable-broth mixture to blender or food processor; cover. Blend until desired consistency. Return to saucepan. Or if you have a hand blender, like I do, just stick it in the pot and blend away! Don't get carried away though, you still want some identifiable broccoli pieces left.
Stir into soup:
1 ½ cups dry milk (could also substitute potato pearls or pureed cooked green garbanzo beans for some of the milk)
¼ cup all-purpose flour (if you are afraid of lumps, add the flour to the blended mixture)
Salt and pepper to taste
1 cup cheddar cheese, shredded
Stir over low heat until melted. Sprinkle with additional cheese. Serves 6.
Stay tuned for my 'real' post!