Broccoli Cheddar Soup
This recipe is soooo easy. And though the photo looks like a plain pureed broccoli soup, I assure you it's very cheesy. And you don't have to puree the whole thing, you could very easily save some smaller bits of broccoli out to stir in later. I used fat free evaporated milk and skim milk, that way I can use the full fat cheddar cheese and not feel too guilty. And if you like cauliflower you could substitute that for the broccoli. The sharp or extra sharp cheddar is really key here people. Do not skimp on a cheapo brand. As you can see the soup is green, you are not making a cheese sauce so you need the cheese to have really good flavor. But I assure it is cheese-licious.
Mrs. Bailey's Broccoli Soup
Broccoli - 3 large stalks
Chicken Bouillon Cubes
Can of Evaporated Milk
1/2 cup of Milk
Butter (optional)
1 - 1 1/2 cups of Cheddar Cheese (good and sharp, my favorite is Cabot's Extra Sharp)
Salt & Pepper to taste
3 large stalks of broccoli cut into small pieces
Cook in 1 cp of water and 3 small chicken bouillon cubes or 1 large.
Take the Broccoli out and put into the blender with 1 can of evaporated milk and puree.
Then add the cheese and some of the milk, add it all if it too thick or add more to get it to your liking. Season with salt & pepper. I usually pop it back into the sauce pan I cooked the broccoli in to warm it back through.
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