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    Broccoli Cheese Soup (IP or Crockpot)

    Source of Recipe

    Kathy Hernandez

    List of Ingredients

    1/2 stick butter
    1 whole onion, diced very small
    2 or more cloves garlic, crushed
    1/3 cup flour
    8 cups chicken stock
    1/2 cup shredded carrots, (optional)
    1 tbsp. hot sauce, (optional)
    4 (10 oz) bags frozen broccoli florets, or 5 heads fresh, finely chopped
    2 cups whole milk
    2 cups heavy cream
    3-4 cups cheddar cheese, grated *Save some for garnish
    16 oz. Velveeta cheese, cut into small cubes
    1/2 tsp. ground nutmeg
    Salt and pepper to taste
    Garnish: shredded cheese, crisp bacon, toasted croutons

    Recipe

    INSTANT POT:

    "Saute" onions in butter for 3-4 mins, then add garlic and cook 1 min. more.
    Next sprinkle flour over top, stir and cook 1 min.
    Slowly stir in stock and nutmeg.
    Next add frozen broccoli and carrots.
    Cover and set on "Manual" for 5 mins.
    When done, use natural pressure release for 10 mins.

    Next stir in milk and cream.
    Heat on “Saute” for about 5 minutes. *Do not bring to boil.
    Stir in cheese until melted, then add hot sauce.
    Using a hand held immersion blender, blend some broccoli to desired consistency.
    Add salt and pepper to taste.

    Garnish with additional shredded cheese, crisp bacon, and/or toasted croutons

    -----------------------------------------------------------
    CROCKPOT:

    Sauté onions and add crockpot.
    Add broth, milk, spices and hot sauce.
    Stir in frozen broccoli.
    Cook on LOW 7-9 hours, or HIGH 4-6.
    Add cheeses and stir until melted and well blended.
    Use a hand held immersion blender to blend some of the large broccoli florets.

    Serve with your favorite rolls, or serve in a bread bowl.

 

 

 


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