Copyright©2007- 2010 Donna Goff

Tuesday, August 14, 2007

Lloya's Broccoli Cheese Soup

This recipe from my good friend Lloya Hall. I served this soup at my son Adam"s wedding lunch.


Cooking the vegetables–
4 - 6 cups chopped vegetables (broccoli, potatoes, celery)
water to barely cover vegetables
1- 3 Knorr chicken bullion cubes

White sauce–

1 cube butter, melted (1/2 cup)
1/2 cup flour, or more, as needed
4 cups milk
½ cup grated cheddar cheese
garlic, lemon pepper, parsley leaves, thyme, or favorite spice


Boil vegetables in water and bullion, until tender. Make white sauce by melting butter and stirring in flour, then adding milk and stirring and cooking until mixture thickens. For thicker soup take a cup of the vegetables and mash them, then add them to the white sauce. Add cheese to white sauce, then add sauce to vegetables. Season to taste.

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