I bought broccoli last week and couldn't decide what to do with it. I thought about just eating raw or steaming it with some fish; the usual. Then I remembered I had a recipe for cream of broccoli soup from last fall. Since the weather is getting cooler I thought it would be perfect. Again I got this recipe from allrecipes.com and tweaked it.
Ingredients
4-5 cups of chicken broth
1 (10.75 ounce) can condensed cream of mushroom, cream of celery, or cheddar soup
3/4 cup chopped onion
1 or 2 stalks of chopped celery (depending on your taste or leave it out if you use the soup)
1 pinch ground white pepper
2 cups milk
1/3 cup cornstarch
3 crowns of fresh broccoli
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterrey jack cheese
Directions
In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
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