Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Broccoli Cheese Soup
|
1 ¼ pounds fresh broccoli, coarsely chopped |
|
½ cup EACH melted butter and flour |
|
5 cups chicken broth |
|
½ teaspoon black pepper |
|
1-teaspoon salt |
|
1 cup shredded cheddar cheese |
|
¼ teaspoon nutmeg |
|
½ teaspoon cayenne pepper |
|
½ cup milk |
Cook broccoli for 5 minutes in boiling, salted water. Drain and set aside.
Melt butter in 3-quart pan. Add flour, stirring to keep smooth. Add chicken broth SLOWLY to butter/flour mixture, stirring constantly until thick and smooth. Add broccoli to soup base and simmer, covered, for 15 minutes.
Add all spices, cheese, and milk, stirring until well blended.
If desired, can add 3 cooked and chopped chicken breasts.
Serves 6 easily. Can be frozen.
NOTE: I got this recipe from the cookbook Aysha put together at their gym with recipes from parents and friends. (If anyone wants one, contact her at aysha@gymsouth.com They are $15 each). I did not add chicken to ours. It has a really good and unique flavor, and I’m sure it is the hint of nutmeg that is in the recipe. I added the chicken broth very, very slowly and continued stirring; it was easy to keep it thick by doing it that way.