Thick and Creamy
Broccoli Soup
1/4 cup butter
1/2 cup sliced
onions
1 cup chopped
celery
1/2 cup flour
2 cups milk
2 cups Half'n
Half
3 cups fresh or
frozen, chopped
broccoli
1 10 oz. can of
Chicken Stock
3/4 cup Velveeta
cheese, cubed
In a large fry
pan, saute
butter, onions
and celery.
Blend in flour,
stirring well.
Add milk and
half n half
slowly, keep
stirring until
thick and
smooth. Remove
from heat, cover
and let set. In
a 4 qt. or
larger saucepan
cook broccoli in
chicken stock
for 6 minutes,
until done. Cook
and gradually
add milk
mixture,
stirring
constantly.
Simmer on low
heat until
heated through.
Add cheese, cook
until melted.
JL in South
Jersey
