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Wednesday, April 13, 2011

Broccoli & Cheese Soup

Our dietitian at the clinic, Renae, raised a large family and has entertained family for a number of years.  When I began entertaining, I was so fortunate to have her to help me with recipes and quantities to cook.  I have several recipes that she has given to me for wedding and baby showers as well as recipes for family BBQ's and meals.  I can't thank her enough for all of the help that she has been to me over the years.  The Broccoli & Cheese Soup recipe is one of hers and I thought others would enjoy it, too.

                                                     Broccoli & Cheese Soup

2 Tbsp. margarine
3 Tbsp. all-purpose flour
1 - 14.5 oz. can Swanson's Chicken Broth
1 - 10 oz. pkg. frozen chopped broccoli
1 - 8 oz. jar Cheese Whiz
1 cup milk
1 cup heavy whipping cream
1/4 tsp. white pepper
bacon bits, optional

Melt margarine.  Stir in flour and cook a few minutes.  Gradually add chicken broth to make a roux sauce.  Stir constantly while adding chicken broth.  Stir in chopped broccoli.  Stir for a few minutes to cook broccoli.  Add Cheese Whiz, milk, and heavy cream.  Stir until Cheese Whiz is melted and soup is heated.  Season to taste with pepper.  Add bacon bits, if desired. 

 Renae's Notes:  She sometimes uses half & half instead of the milk and heavy cream combination.  She said that she usually lets people add pepper and bacon bits as a "side" to taste after soup is made.  She said that she almost always doubles the recipe.  Cheese Whiz can be found in 8 oz. and 15 oz. jars.  She said that the 15 oz. jar is cheaper to buy, so she uses a 15 oz. jar and 2-3 slices of processed American Cheese. 

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