Broccoli Cheese Soup
- 1 qt. fresh broccoli heads
- 2/3 c. butter
- 1/2 c. flour
- 3 c. warm milk
- 2 c. hot chicken broth
- 2 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. lemon juice
- 1 clove garlic, crushed
- 2 Tbsp. Worcestershire sauce
- 1/4 tsp. Tabasco sauce
- 2 c. heavy cream
- 1/4 lb. Velveeta cheese
- Wash, trim and dry broccoli.
- In saucepan, cook broccoli in butter until soft.
- Blend in flour and simmer until smooth and bubbly, stirring occasionally.
- Add milk, chicken broth, salt, pepper, lemon juice, garlic, Worcestershire sauce and Tabasco sauce, stirring constantly, until smooth and thick.
- Whirl in blender until smooth.
- Stir in cream and Velveeta cheese; heat until hot and cheese is melted.
- Stir constantly.
fresh broccoli heads, butter, flour, warm milk, chicken broth, salt, pepper, lemon juice, clove garlic, worcestershire sauce, tabasco sauce, heavy cream, velveeta cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=974753 (may not work)