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Ingredients
| salted butter: 3/4 cup |
| all-purpose flour (unsifted): 3/4 cup |
| chicken stock: 9 cups |
| 2% milk: 9 cups |
| salt: 1 tsp |
| white pepper (ground): 1 1/2 tsp |
| broccoli flower clusters (flowerets): 5 cups |
| processed american cheese: 1.5 lbs (shredded) |
| cheddar cheese (shredded): 3 cups |
Excellent Broccoli Cheese Soup
Credit: AllRecipes
User rating:
"This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli."
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Prep Time
15 min -
Cook Time
30 min -
Servings
18 serving(s)
Tags
Directions
- Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
- Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
- Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.