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Android's
Broccoli and Cheese
Soup |
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| Ingredients: |
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| 1 Large head of fresh Broccoli |
1/2 tsp Celery salt |
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| 1 Stick of Celery |
1/2 tsp Onion salt |
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| 1 (3 oz.) Package of Cream Cheese (softened) |
1/2 tsp Lemon pepper seasoning |
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| 1 Cup (1/2 pint) of Light cream |
salt and pepper to taste |
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| 8 oz. Shredded swiss cheese |
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| 2 oz. Shredded cheddar cheese |
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Cut up the entire head of broccoli into small pieces
separating the tough stem sections from the rest. Put the flowerettes
and tender stem pieces into the basket of your vegetable steamer and put
the tough sections (sliced into thin disks) under the basket (in the
water). Slice the celery stick into small pieces and put them into the
water with the broccoli stems. Steam the broccoli using at least 2 cups
of water for about 5 minutes after the water comes to a boil. Set the
basket of steamed flowerettes aside. Drain the tough stem sections
reserving 1 1/2 cups of the cooking water. While the water is still hot,
puree the tough stem sections, cooking water, celery pieces, and cream
cheese in your blender until smooth |
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Pour the pureed stems back into the bottom half of your
steamer and add the light cream, the cheeses, and the seasonings. Cook
over medium heat stirring constantly, until the cheeses are thoroughly
melted (usually about 20 - 30 minutes). Add the flowerettes. If the soup
is too thick, thin it out with a little milk. |
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As soon as the flowerettes have warmed, (about 2
minutes) give it a taste and add a little salt and pepper if desired. |