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Tuesday, April 5, 2016

Gail's Broccoli Soup

Ingredients

  • Servings: 12
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 3 cups water
  • 7 cubes chicken bouillon
  • 1 large russet potato, cubed
  • 6 carrots, cubed
  • 3 cups milk
  • 1 (16 ounce) bag frozen broccoli florets
  • 2 cloves garlic, minced
  • 2 teaspoons dried chives
  • 1 bay leaf
  • 1 pinch cayenne pepper, or more to taste
  • salt and ground black pepper to taste
  • 1 pound processed cheese food (such as velveeta ®), sliced

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
  • pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
  • stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
  • pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
  • stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
  • reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
  • remove and discard the bay leaf to serve.

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