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HISTORY | DOGS | HOME | FOOD | GARDEN

Broccoli Cheese Soup

Credit for this one goes to Mark Stanford, our excellent short order lunch cook in 1985.

Plate

1 onion, finely chopped
1 each, green and red pepper, finely chopped
2 stalks of celery, finely chopped
T. butter
1/2 cup chicken bouillon
1 head of broccoli, chopped
about 6 oz. Velveeta cheese
about 2 cups of milk (skim works)

Put some of the chopped onion, pepper and celery (1/3 to 1/2) in the blender and mince. Cook the mixture in the butter with the remaining chopped vegetables until the onion is transparent. Add the chicken bouillon and the broccoli and boil until the broccoli is just tender but still bright green. Add the cheese and milk and heat carefully. Don't allow it to boil! Get it just hot, stirring to melt the cheese. Add salt and black pepper to taste -- because of the bouillon, it shouldn't need much salt.

 

History | Dogs | Home | Food | Garden

table

Anchovy Spaghetti
Apple Cake
Beans Elizabeth
Bouillabaisse
Broccoli Cheese Soup
Cajun Cat
Chili
Chilis Rellenos
Clam Chowder
Colonial Chicken Curry
Craig's Shrimp Pasta
Dog Food
Dolmas
Erin's Artichoke Dip
Fish Creole
Garden Noodles
Gaspacho
Goanese Chicken
Gumbo
Just 8 Corn Muffins
Lawan's Heavenly Soup
Magic Hat Sauce
Monroeville Spaghetti
Mother's Fruitcake
Mulligatawny Soup
Mussels Marinara
My Father's Beans
Oyster Pie
Paella
Pasta Putanesca
Peach Cake
Roast Chicken with Herbs
Seafood Curry
Siam Garden Thai Beef Curry
Spaghetti Marpoli
Summer Fruitcake
Tuna Spaghetti
Two Banana Bread
Very Green Salad
Whiskey Pudding