| Broccoli And Cheese Soup
2 cups of cooked noodles
one 10 ounce 1 package of frozen chopped broccoli, thawed
3 tablespoons of chopped onions
2 tablespoons of butter
1 tablespoon of flour
2 cups of shredded American cheese
Salt, to taste
5 cups of milk Combine all ingredients in slow cooker. Stir well. Cook on LOW for 4 hours. This recipe yields 8 servings. |
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Broccoli And Cheese Soup
1 can of chicken broth
1 cup of heavy cream
2 cups of fresh or frozen broccoli
1 cup of grated cheddar cheese
4 ounces of cream cheese, softened
Salt, & freshly ground black pepper, to taste
First, steam or cook broccoli. Put all other ingredients in blender (or food processor) except cheddar until smooth. Add broccoli for just a few seconds so it will be chopped up very fine. (Or put it all in together if you want it more pureed.) Pour in sauce pan, add cheese and stir continuously over low heat until melted.
This recipe yields 4 servings; 5.5 carb grams per serving.
Formatted for MC6 06-28-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 428 Calories; 42g Fat (86.5% calories from fat); 12g Protein; 3g Carbohydrate; 0g Dietary Fiber; 142mg Cholesterol; 473mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.
Broccoli and Cheese Soup
Olive oil
2 Onions
6 medium potatoes
1 pint of water/stock
2 Heads of broccoli
8 ounces of cheddar cheese
Salt, pepper and herbs
Source: Originally from BBC Good Food magazine but somewhat adapted heat oil, soften 2 onions and 6 medium potatoes. When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy. Cook for about 20 minutes at a fast simmer. Add another head of broccoli in florets, simmer for another 2/3 minutes. Remove from pan while new broccoli is still crunchy. Add about 8 ounces grated mature cheddar to the serving dish and stir until it melts - top with lots of freshly ground pepper. Serve with fresh brown bread.
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