Nancy's Kitchen

The next day after I had prepared a good size meal for my sister-in-law, Ava and me, I had some leftover broccoli. I decided to use it to prepare this broccoli cheese soup. Since I was not following a recipe but just making it up as I went, I cannot be certain about the measurements, especially the cheeses (a great opportunity to use up partial contents of leftover cheeses). You will need to use your judgement. After all, it is not a scientific formula…that is what is so good about cooking…nothing is absolute.

I conclude and realize there are some people that do not like broccoli. If not, omit the broccoli and you will have a delicious creamy cheese soup. Either way I think it is a KEEPER recipe.

Creamy Broccoli Cheese Soup

Frozen or fresh broccoli flowerets

2 Tbsp. butter

¼ to ½ cup chopped scallions or green onions

2 Tbsp. flour

1 (14.5 oz.) can vegetable broth

Sea salt to taste

Ground black pepper to taste

1 (12 oz.) can evaporated milk

Shredded Mexican & Cheddar cheeses

Cook broccoli; drain, puree and set aside. Melt butter in a large saucepan; sauté scallions (or green onions) until soft; stir in flour until a bubbly paste (do not brown); stirring constantly, add the vegetable broth, salt and pepper. When it begins to boil, reduce heat to low, continue to stir (this will start to thicken). Gradually add the milk and cheese. Be sure to stir frequently so that cheese will not curdle or scorch. When cheese has completely melted, add the broccoli.