Broccoli Cheese Soup
1 ½ lbs fresh broccoli or 2 10 oz. packages frozen chopped broccoli
6 Tb. margarine
½ c. chopped onion
6 Tb. flour
2 c. chicken broth (or 2 c. water and 2 Tb. chicken base)
2 c. light cream or 2 c. half and half for low cal version
1 tsp. salt
¼ tsp. nutmeg
1 c. grated Cheddar cheese
Wash and chop broccoli. Peel and chop stem ends also. Cook in a small amount of water until tender. Meanwhile, melt margarine in heavy saucepan, add onion and cook until clear and starting to brown. Stir in flour to make a roux. Slowly add broth and cream or half and half. Stir and cook over medium heat until thickened. Add salt, nutmeg and cooked broccoli, can also add cooking water if not too much. Just before serving, stir in cheese. Makes 6- 8 servings
Crusty Soup Bread Bowls
2 Tb. yeast
2 c. warm water
1 Tb. sugar
2 tsp. salt
5 c. flour
Cornmeal
Dissolve yeast in water. Add sugar, salt and 3 c. of flour. Beat 3 minutes. Gradually add remaining flour to make a stiff dough. Knead on lightly floured surface until dough is smooth and elastic. Place in greased bowl, cover and let rise until double. Punch down and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise until double in bulk. Bake at 375 degrees F. for 25 minutes. Cool. Cut off tops, scoop out bread to make a bowl. Eat interior bread with soup. Makes 8 large bowls, or 10 small bowls.
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