Cheesy Broccoli Soup

How many servings do you want to make?

Ingredients needed:
cup(s) of chopped Onion
cup(s) of chopped Celery
lb(s) of frozen Broccoli (cut into smaller pieces)
lb(s) of frozen Cauliflower (cut into smaller pieces)
cup(s) of Butter
cup(s) flour
gallon(s) of Milk
oz of Velveeta Cheese

*Exact calculated values are displayed above. For practical purposes these numbers can be rounded off for the easiest measurement.

Directions:

Comine onions, celery, broccoli, and cauliflower in a lare soup pot. Add water to cover and cook until vegetables are tender. Drain and return to pot.

To make white sauce:
Melt butter in saucepan. While stirring constantly gradually add flour until thin paste forms. (You may not need to add all of the flour that was listed above). Continue stirring while adding half of the amount of milk listed above.

Cube Velveeta cheese. Melt cheese in microwave in a large casserole dish. Add to white sauce.

Stir until cheese is melted. Pour over vegetables. Gradually add the rest of the milk.

Season to taste with:
Pepper
Dill
Parsley
Garlic Powder

(Note: To avoid soup sticking and burning at bottom of the pot, use a double boiler. Place soup pot into a slightly larger pot. Add water into the larger pot until the level of water surrounds the soup pot.)

Back to Cookbook