* Exported from MasterCook * Broccoli Cheese Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/2 cup butter 1 package frozen chopped broccoli -- (16 ounce) 4 cans chicken broth -- (14.5 ounce) 1 loaf processed cheese food -- (1 pound) cubed 2 cups half and half 1 tablespoon minced garlic 2/3 cup cornstarch 1/2 cup water In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until frangrant, about 2 minutes. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with croutons sprinkled over the top. NOTES : Used leftover broccoli - cooked peeled and chopped stems as directed, but added chopped florets at the end.

I'm working on my recipe folder and came across these recipes and thought of you. Provencal Vegetable Soup Copyright 2005, Barefoot in Paris, All Rights Reserved 6 to 8 servings. Ingredients 2 tablespoons good olive oil Â2 cups chopped onions (2 onions) Â2 cups chopped leeks, white and light green parts (2 to 4 leeks) Â3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound) Â3 cups 1/2-inch-diced carrots (1 pound) Â1 1/2 tablespoons kosher salt Â1 teaspoon freshly ground black pepper Â3 quarts homemade chicken stock or canned broth Â1 teaspoon saffron threads Â1/2 pound haricots verts, ends removed and cut in 1/2 Â4 ounces spaghetti, broken in pieces Â1 cup Pistou, recipe follows ÂFreshly grated Parmesan, for serving Directions Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou. Pistou: 4 large garlic cloves 1/4 cup tomato paste 24 large basil leaves 1/2 cup freshly grated Parmesan 1/2 cup good olive oil Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid. Yield: 1 cup Garden Vegetable Soup Recipe courtesy Alton Brown, 2004 Serves: 6 to 8 servings 4 tablespoons olive oil 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced garlic Kosher salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes 2 cups fresh green beans, broken or cut into 3/4-inch pieces 2 quarts chicken or vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately. This soup is truly delicious when executed exactly as the recipe states, however, the lack of protein doesn't make it a... particularly filling meal. To remedy this, I simply add a can of great northern beans to the pot, and add a small amount of cooked brown rice to the bowl. It's a delicious and hearty meal prepared this way.

Since I had lessons from Bubbe ( Renee A) I do it this way. Like Ginger...a whole chicken cut up plus about 2 pounds more of wings. Place in a stock pot, add a quart of chicken broth and enough water to cover the chicken by 2 inches. Add 2 slalks celery in half ( I could copy and past ginger here!) Large onion, cut in quarters but unpeeled...there is a flavor in the skins. 2 carrots, washed 1 large or 2 small parsnips A sweet potato, washed and cut in half. A generous handful of fresh parsley...I don't bother to chop. 1 Tsp salt 2 or 3 cloves of garlic, whole 1 tsp of whole pepper corns Bring to a boil, skim the foam, turn the heat down to a bare simmer and simmer for an hour. Remove the breast, legs and thighs of the chicken, remove the skin and refrigerate Continue to cook the rest in the pot at a very slow simmer....very slow for at least another 2 hours, 3 is better. Strain the broth through through a couple of layers of cheese cloth....pressing hard on the solids.....and discard the bones, skin, mushy veggies etc. Chill the broth enough to remove the layer of fat that rises to the top, and return the broth to the soup pot. You should have 2 quarts of broth....if you wish you can add a couple more cups of canned broth at this point. Heat the broth and add about 2 cups sliced celery one large onion chopped ( or 2 small) about 2/4 pound of carrots peeled and cut into buttons, 2 or 3 parsnips peeled and cut in 1/4th length-wise and 2 tablespoons of chopped parsley. taste and add salt as needed ( you will need to add probably a scant teaspoonful) Cut up some of the reserved chicken to add to the soup....all of it if you like a meaty soup and serve with a crusty loaf of bread. I don't put noodles in my chicken soup. Or this is a bit different: Called Gypsy Stew...but I make a few alterations...in parenthesis. Gypsy Stew..Pink Adobe, Santa Fe 1 large frying chicken cut into pieces 3 yellow onions peeled and quartered 8 cloves garlic, peeled and halved ( I chop!) 2 cups dry sherry 1 cup chicken stock ( I use 2 10 oz cans....low fat, low salt, no MSG broth) 12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned)( I use 2 small 6 oz cans of chopped green chilic, drained) 6 large ripe tomatoesÂ(Again I use whole canned plum tomatoes if I don't have garden freshÂ.cut in 4thsÂpull apart using 2 forks and add the juice in the can to the pot) Salt to taste and ½ pound grated jack cheese Put chicken, onions, garlic 1 cup of sherry and the broth in a large heavy kettle ( add more broth to cover if neededÂ..simmer one hourÂ.cool somewhat and remove skin and bonesÂ.I also cool the pan juices somewhat and skim the fat.. Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes. To serveÂplace cheese cubes in the bottom of bowl and ladle hot soup over the top. Good made ahead and reheated. Linda C

You want a broth based broccoli and potato soup?...No milk cheese or cream? I have never done this because I don't care for potatoes in any soup but potato leek soup...but. I would cut up 2 small onions...wash and cut into florets and peel and chunk up the stem of 2 stalks of broccoli and 3 or 4 potatoes depending on the size. I would spread the potatoes on a baking sheet and sprinkle with EVOO and salt, pepper and a bit of garlic powder and roast for 20 to 25 minutes at 375...then I would add the broccoli and turn the potatoes over and roast for another 20 minutes. Then dump the roasted veggies into your soup pot and add 3 or 4 cups of good chicken broth and simmer for about 15 to 20 minutes. With just broth and potatoes and broccoli you don't have much to add flavor to the soup...so roasting the veggies would help a lot. Other wise you just have boiled potatoes and broccoli...not very appetising in my opinion. Linda C