Sunday, February 28, 2010

Cream of Broccoli $1.94

The only difficult thing about making this super easy soup is waiting...
Turning up the heat will not make it cook faster!

Cream of Broccoli Soup
8 ounces broccoli - fresh or frozen .54
4 Tbsp butter .20
1/2 cup flour .15
1 chicken boullion cube .05
4 cups 1% milk .30
1 cup shredded cheddar .70
1 ounce blue cheese (optional)
Total $ 1.94

Wash and chop broccoli into small chunks - soup is an excellent place to use the stem portion of the broccoli - save the flowers for another time and use the stuff you often throw away in the soup.  Place broccoli with a 1/4 to 1/2 cup water in a glass bowl.  Cover with a glass plate and microwave for 5 minutes.  Follow same basic direction if using frozen or cooking stovetop not in the microwave.  The goal is really soft broccoli with about 1/2 or slightly more cup water to add flavor and nutrients to the soup.

In a large pot (minimum 2 1/2 quarts) melt butter over medium heat.  Add flour and boullion cube and stir to a thick goopy paste.  Cook for one minute.  Add four cups of milk.  Heat painfully slowly over medium or even medium low heat stirring at least one time per minute for a minimum of 11 or 12 minutes.  Then add the cheeses.  Cook another two to five minutes.  The soup should be sticking quite well to the back of a spoon by now, then add the broccoli and the water in the bowl to the soup.  Reduce to lowest possible heat setting and stir nearly constantly until ready to serve.  It will thicken more upon cooling.
MOST IMPORTANTLY... DO NOT LET THIS SOUP BOIL.  If you boil the soup at any stage in the process it will seperate, it might taste watery, and it will look icky.  It is edible, but it won't be nearly what you were hoping for.  Patience is key to making this soup.

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