This Week's Fancy Pants Meal: Cream of Broccoli Soup
Did you know American Cheese is a real thing? Like, not Kraft Singles, but an actual cheese? Not nearly as sharp as cheddar, and a bit more salty. In fact, it literally just tastes like Salt Cheese.
The soup isn't bad...but it lacks a bit of a bite. Next time, I think using Cheddar instead of American Cheese would make a more flavorful soup.
Also, more cornstarch, I think. It's a bit watery.
# Cream of Broccoli Soup
Luby's Recipes & Memories
5.0 servings
8.0 cups chicken broth
10.75 oz condensed cream of celery soup
0.75 cup chopped onion
0.75 cup chopped celery
2.0 tsp salt
None None white pepper (to taste)
2.0 cups milk
0.25 cup cornstarch
0.25 cup water
3.0 cups cooked broccoli florets
12.0 oz shredded deli American cheese
1 - In a large saucepan, combine broth, soup, onion, celery, salt and pepper.
2 - Bring to a boil.
3 - Reduce heat, cover and simmer 20 minutes.
4 - Add milk and bring to a boil.
5 - In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
6 - Gradually whisk cornstarch mixture into boiling soup.
7 - Reduce heat and simmer 5 minutes.
8 - Remove from heat.
9 - Add broccoli and cheese, stirring until cheese melts.
