Friday, October 1, 2010
Broccoli Cheese Soup
4 cups broccoli (fresh or frozen)
1 medium onion, diced
1 large potato, diced
1 carrot, grated
1 can (48oz) vegetable broth (or chicken broth)
1/2 t white pepper
2 c milk
2 cups sharp cheddar cheese, grated
celery salt-dash to 1/2 t.
Bring veggies to a boil in broth.
Cover and reduce heat to simmer 30 minutes or until tender.
Meanwhile, melt butter in saucepan. Stir in flour, pepper, blend with whisk.
Slowly add milk over medium-high heat; cook and stir until sauce thickens. Add to veggies, blend well with a whisk. Season with celery salt. Add cheese by fourths and stir until melted.