Back in high school I had wrote down a recipe for broccoli soup we had made in Home Economics class (now known as Family Consumer Science). I've been making it ever since.
Tonight's dinner version of it used pantry, shelf-stable milk and Velveeta from the pantry as well. I was prepared to use freeze dried broccoli but was gifted fresh broccoli by a friend so I used that instead (yay!).
I don't use a recipe as I've been making it so man years, but here is the 'recipe' off the top of my head - all amounts are approximate. Adjust as you wish. I usually end up doubling it. When we had all the kids at home I would triple it.
Broccoli Cheese Soup
Tonight's dinner version of it used pantry, shelf-stable milk and Velveeta from the pantry as well. I was prepared to use freeze dried broccoli but was gifted fresh broccoli by a friend so I used that instead (yay!).
I don't use a recipe as I've been making it so man years, but here is the 'recipe' off the top of my head - all amounts are approximate. Adjust as you wish. I usually end up doubling it. When we had all the kids at home I would triple it.
Broccoli Cheese Soup
2 T flour
2 T butter
3 c milk
dash of tobasco sauce
pepper
1 t chicken base or chicken bouillon (optional)
2 oz Velveeta or cream cheese
1 t chicken base or chicken bouillon (optional)
2 oz Velveeta or cream cheese
1 1/2 c cooked broccoli
Melt butter in a pan on the stove and whisk in flour. Add a dash of tobasco sauce and pepper to taste. Add the milk all at once and whisk smooth. Add the chicken base or bouillon, whisk. Remove from heat. Add the cheese and broccoli.
Melt butter in a pan on the stove and whisk in flour. Add a dash of tobasco sauce and pepper to taste. Add the milk all at once and whisk smooth. Add the chicken base or bouillon, whisk. Remove from heat. Add the cheese and broccoli.
