Thursday, January 21, 2010

Food Friday: Cheesy Broccoli Soup

This is a recipe I tried and modified last weekend in cooler weather. The original is here. I modified it because I thought it was too thick and because we have an onion allergy in our house. It is incredibly filling and just right on a chilly day.

1/2 cup carrots, chopped
2 Tbsp. butter or margarine
2 Tbsp. flour
3 cups milk
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
3 cups shredded cheese
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
Salt and Pepper to taste

COOK and stir carrots in butter in 2-qt. saucepan on medium-high heat until carrots soften a little. Stir in flour.

ADD milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently.

STIR in remaining ingredients; cook until heated through, stirring occasionally.

This would be great with some foccacia bread. I sort of wish I had some right now. Topped with saltines and some extra cheese is pretty nice, though. Enjoy!

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