Tuesday, February 19, 2008
Broccoli Cheese Soup
Passed from Priscilla Long to Diane Caress to Lisa Caress.
When we went to Europe to visit Tom & Diane (they were living there for Tom's work) we had an incredibley long flight from LAX to London and then we took the train from London to Brussels. We met Diane in the train station and then got our rental car and drove to their house. We had two young children (McKayla, 4 and Madison, 2) in tow with their car seats and all our luggage. It felt like the longest day of our lives. We were tired and hungry. Diane made this soup and served it with a perfect baguette she bought down the street. It was so good. At that moment it filled our tummies with warmth and peace. Never had anything ever tasted so good. Every time I make this, I think about that dinner and how good this tasted to us. It will never taste better, but always brings us to a happy place.
4 cups water
6 cubes instant chicken bouillon
1 pound chopped broccoli (originally called for frozen, but I like fresh)
1/2 cup chopped onion
1 cube margarine
Combine until all in a pot and bring to a boil.
In a blender, mix together:
1/2 - 3/4 cups flour
1 tsp. mustard
2 cups evaporated milk
pepper (to taste)
Add to mixture and stir until smooth. Stir in 2 cups shredded cheddar cheese.