I love soup. And this is one of my own recipes that I’ve made for years and shared with many on a cold fall day with crusty bread on the side. I often used leftover steamed broccoli as long as it was still firm.
- 1 head of broccoli florets cut up into small pieces (about 2 cups) steamed slightly
- One large onion, chopped
- 2 cloves garlic crushed
- 1 Tablespoon butter
- 6 Cups chicken broth
- 2 Cups milk
- 1/4 teaspoon pepper (black or hot)
- 1 pound cheddar cheese grated fine
- Dried potato flakes (or one left over potato, riced)
Saute onion and garlic in butter. Add broth, milk and bring to simmering. Add cheese and stir until melted and return to simmer. Add potato flakes (or riced potato) as needed to thicken. Continue to stir until thickened. Stir in broccoli and serve.
For a twist, sprinkle with fresh grated nutmeg.
by Sandra Merrill