Saturday, January 15, 2011

Cream of Broccoli Soup

1 large bunch fresh broccoli, chunks
1 small onion, chopped
1 small can chicken broth
2 cups milk
1/2 cup flour
1/2 stick butter
8 oz Velvetta cheese
salt, pepper to taste

Steam broccoli and onion in chicken broth for 8-10 minutes, covered. Make White Sauce with butter, flour, milk. (see below). Add white sauce to steamed broccoli.  Add chunks of cheese.  Simmer on low heat until cheese melts.   

Serve immediately. If cooks too long milk will curdle and broccoli will get too done.

May use cauliflower with carrots instead of onion.

White Sauce

I use white sauce for the Broccoli soup, scalloped potatoes, potato soup, chicken a la king.  It comes in handy for making hamburg or sausage gravy too.

First, melt 1/2 stick margarine in sauce pan. Add 1/2 cup flour. With a fork blend until all flour is 
gone.  This is the secret part -  Slowly add 2 cups milk while stirring vigorously with a whisk.  Stop adding milk periodically until mixture thickens then add more.  It’s sort of like trying to get the lumps out of a can of tomato soup.  Start with a little milk.  It’s easier to season the sauce with salt and pepper before adding it to the other items.