These past few day have been definitely soup weather days. I know Mom just loves soup, so I have probably worn her out on it. I fixed her favorite Potato Soup with Pennsylvania Dutch Rivels on Tuesday. Then tonight I was working on a recipe for a dear friend who wanted to try my Broccoli Cheese Soup. I usually don't have a recipe, so this one is just what I do. My big dutch oven from Lodge has been getting a workout.
Can't really get a grip on anything this week. It seems like I'm either looking for something I've misplaced or starting a project and quickly regretting the mess it's making! I hear there are only 49 or 50 days before Christmas. What seemed to be early birdness has quickly turned here... I am the original hare from Aesop's Tale... Asleep while every kind of tortoise buzzes right by.
Here is my recipe!
Serves 6 – 8
Gayla's Broccoli Cheese Soup
1 pkg. baby broccoli from Schwan
4 c. water
3 boullion cubes
½ chopped onion
3 ribs chopped celery
Boil together for about 20 minutes until celery is tender.
1/3 of 2# loaf Velveeta Cheese, cubed
Stir in and let melt. (Keep stirring a lot)
1/3 c. flour (I have used cornstarch, and either is fine.)
¾ c. water
additional salt if desired. (We don't add more)
Shake these three ingredients in a pint jar or shaker
Add to soup and stir three minutes. (Stir a lot more)
¾ c. + desired amount milk or cream or half and half. (We use 2%)
Add enough milk to thin to desired consistency
Cover, turn off heat, let stand 15 minutes for flavors to blend.
- Some like this soup blended, but we don't particularly need that, so we don't blend it. The food show chefs recommend to let the soup cool partially and add only small amounts at a time to blender if you choose to do that. Some blend only half the soup and add back for a variety in consistency.
Whimsy and Hugs!