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This page created 2/10/04last updated 2/10/04
Tracy's Broccoli Cheese Soup
(8 very generous servings)
Ingredients
- one 16-oz. bag of frozen broccoli (cuts or florets, not spears)
- one-half tablespoon (one and a half teaspoons) Lawry's Seasoned salt
- one 64-oz. carton of half-and-half (a half gallon)
- one 32-oz. box of Velveeta, cut in 1-inch chunks
- one 8-oz. bag of shredded cheese, Italian blend (mozzarella, parmesan,
asiago, etc.)
Instructions
Put an inch or so of water in a big soup pot. Add the salt, and bring to a
boil. Add the broccoli, turn heat down, and cover. Simmer until broccoli
is pretty soft. Remove about 1/4 of the broccoli and mash or puree; return
to pot. Add half-and-half, and bring back up to a simmer. Add cheeses
gradually, stirring until melted. Serve.
WARNING: Do NOT try to substitute any other cheese for the Velveeta. It
will only separate and become oily. Velveeta is especially made to melt
without getting greasy, so you can change the Italian blend to cheddar or a
smoked cheese if you like, but you must keep the Velveeta.
You can substitute Velveeta lite, milk instead of half-and-half, and 1 cup
parmesan for the Italian blend if you want to make a lower fat version. Not
quite as creamy, but still tasty.