This is a faulty recipe.

The mistake is in the cheese sauce. First you should cook the flour and
butter together for 2-3 minutes stirring frequently, to remove the raw
taste of the flour. Then Add the milk and bring up to a boil, while stiring
to thicken. Remove from heat and gradually add cheese stir while it melts a
pinch of dry mustard at this time would help to bring out a more cheesey
flavour in the cheese sauce.

The reserving of some brocolli florets (for later addition) would make the
soup look nicer. A wand blender works well to puree the soup and is easier
to clean. Add the reserved florets back into the soup.



Duckie ® > wrote in
:

> Broccoli cheese soup
> Ingredients
> 4 c. chicken broth (home made is best, but powder
> works pretty darn good for all but the hard core purists)
> 1 large bunch broccoli, chopped (2" chucks is fine)
> 1/4 c. butter
> 1/4 c. flour
> 4 c. milk (skim ok)
> 2 c. grated cheddar cheese
> dash nutmeg (optional)
>
> Directions
> In a large pot, cook broccoli in broth until tender. Use slotted
> spoon to transfer broccoli into blender, with enough broth to
> puree SLOWLY (caution: hold lid very loosely). Transfer broth to
> another container (hopefully will fit in blender, then you don't
> have to wash any extra dishes.) Meanwhile, in original pot, melt
> cheese, then stir in flour to make paste. Gradually add milk and
> cheese, stirring until thick and cheese is melted. Add
> broth/broccoli, and nutmeg to taste. Heat through. Serve with
> fresh rolls, bread sticks, what ever, and crudites. PS. This is
> a very flexible recipe; if you don't have enough broccoli, use
> cauliflower; less cheese is ok, and you can even cut back on the
> butter (just use equal amount of flour).
>
>



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.