Main Courses

Broccoli and Cheese Soup

Ingredients

• 3 lb. bag frozen broccoli
• 1 pkg. Velveeta cheese, room temperature
• 4 Tb butter
• 4-6 cups 2% or whole milk
• Black pepper
• 4 Tbsp flour
• Lemon juice

Directions

1. Bring a pot of water to boil, add salt, and cook broccoli until tender. Drain, but save 1 cup of the water for later.
2. Melt butter in a pan, season with pepper, and gradually stir in the flour to make a roux. Stir constantly for at least 2 minutes.
3. Add in the reserved water and continue to stir so it does not get lumpy; it will gradually thicken.
4. Add the milk while stirring over medium heat; the mixture will thicken and bubble.
5. Reduce heat and stir in the cheese (cube it before adding). Stir until all the cheese has melted.
6. Chop any large pieces of broccoli (leave it chunky), add to the soup, and stir to combine.
7. Adjust the thickness to taste, adding milk a small amount at a time until the preferred consistency is reached.
8. Simmer on low for about 20 minutes, stirring occasionally so it does not stick.

Notes

• Add a dash of lemon juice just before serving to brighten the cheese.