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Name: Roobys Cream of Broccoli Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1 c cheddar cheese Grated; 24 oz Evaporated milk (2 cans); 1 qt Chicken Stock; 3 tb Flour; 5 Stalks celery chopped; Salt to taste; 3 tb Butter; 3 lb Broccoli florets; black pepper Fresh ground; 1 lg Onion chopped

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INGREDIENTS

1 c cheddar cheese ; Grated
24 oz Evaporated milk ; (2 cans)
1 qt Chicken Stock
3 tb Flour
5 Stalks celery ; chopped
Salt ; to taste
3 tb Butter
3 lb Broccoli ; florets
black pepper ; Fresh ground
1 lg Onion ; chopped

Servings

INSTRUCTIONS

1. In bottom of large soup pot, saute onions and celery in butter over medium heat until softened but do not brown. Add broccoli and enough chicken stock to not quite cover. 2. Bring to a boil, then reduce heat to low and simmer until broccoli is quite tender, but not cooked to mush, about 1 hour. 3. With hand blender, puree broccoli and broth. If desired, remove a few pieces before pureeing and add back in when finished. 4. Pour one can of evaporated milk into hand-blender container, add the flour, and blend. 5. Add flour/milk mixture to soup along with cheddar cheese. Bring soup just to a boil while stirring. Soup should now have a moderately thick consistency. Add remaining can of milk, mixing with more flour if necessary to bring soup to desired consistency. 6. When soup has thickened, remove from heat or put on VERY low heat so that milk doesnt break. If necessary, gently reheat small batches in saucepan or in microwave. Soup will keep for 3-4 days in refrigerator. Notes: This is a Costco Special soup...I make it on days that I go to Costco because I get the ingredients there and its fast. In my area they sell a 3-pound bag of washed broccoli florets, which is what I based the recipe on. I generally use evaporated milk in cream soup recipes for a couple of reasons. First, Ive found that evaporated milk has less of a tendency to break or curdle in soups than fresh half-and-half or cream. Second, evaporated milk is much more convenient and easy to have on hand. Recipe by: Rooby Posted to MC-Recipe Digest V1 #860 by MsRooby on Oct 22, 1997

NOTES

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Roobys Cream of Broccoli Soup

1 c cheddar cheese Grated
24 oz Evaporated milk (2 cans)
1 qt Chicken Stock
3 tb Flour
5 Stalks celery chopped
 Salt to taste
3 tb Butter
3 lb Broccoli florets
 black pepper Fresh ground
1 lg Onion chopped

1. In bottom of large soup pot, saute onions and celery in butter over  medium heat until softened but do not brown. Add broccoli and enough  chicken stock to not quite cover.    2. Bring to a boil, then reduce heat to low and simmer until broccoli is  quite tender, but not cooked to mush, about 1 hour.    3. With hand blender, puree broccoli and broth. If desired, remove a few  pieces before pureeing and add back in when finished.    4. Pour one can of evaporated milk into hand-blender container, add the  flour, and blend.    5. Add flour/milk mixture to soup along with cheddar cheese. Bring soup  just to a boil while stirring. Soup should now have a moderately thick  consistency. Add remaining can of milk, mixing with more flour if necessary  to bring soup to desired consistency.    6. When soup has thickened, remove from heat or put on VERY low heat so  that milk doesnt break. If necessary, gently reheat small batches in  saucepan or in microwave. Soup will keep for 3-4 days in refrigerator.    Notes:    This is a Costco Special soup...I make it on days that I go to Costco  because I get the ingredients there and its fast. In my area they sell a  3-pound bag of washed broccoli florets, which is what I based the recipe  on.    I generally use evaporated milk in cream soup recipes for a couple of  reasons. First, Ive found that evaporated milk has less of a tendency to  break or curdle in soups than fresh half-and-half or cream. Second,  evaporated milk is much more convenient and easy to have on hand.    Recipe by: Rooby    Posted to MC-Recipe Digest V1 #860 by MsRooby <msrooby@blarg.net> on Oct  22, 1997

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Nutrition

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Serving Size: 1 Serving (282g)
Recipe Makes: 16

Calories: 159
Calories from Fat: 78 (49%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.5g
Cholesterol 24.2mg		7 %
Sodium 312.7mg		11 %
Potassium 450.7mg		12 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 9.8g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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