27 March 2017

This soup is perfect for a cold day, especially served in bread bowls.


6 cups broccoli florets (about 2 heads)
1 cup butter
1 cup + 1 tablespoon flour
5 cups milk
4 cups grated cheddar cheese
1 1/3 teaspoons salt


Steam cook broccoli by microwaving in a small amount of water. In a large soup pot melt the butter. Whisk in the flour until blended. Slowly add milk stirring constantly and cooking until smooth and thick. Add cheese and salt and stir until melted and blended. Stir in cooked broccoli.

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