"Serve with corn muffins, biscuits, or fresh rolls." — sal
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I have always loved this recipe. We don't make it very much because of the fat, but we really do enjoy it. I put everything but the broccoli/butter in the processor. Seems to work better that way. But yum!
FLAVOR IS GOOD, BUT CONSISTENCY IS THIN, MADE RECIPE EXACTLY AS IS IN RECIPE, WHEN SOUP COOLS DOWN, CHEESE SEPARATES FROM CHICKEN BROTH, NOT SURE WHAT HAPPENED, JUST NOT A GOOD THICK SOUP
Cashews? Soy sauce? I think someone confused the oriental and the continental, rather than FUSING them. This was pretty horrible. I also experienced the seperation of the soup, and the cashews gave this a very alien flavor and texture. When i made this my husband looked at me like i had just landed. Thanks, but no thanks.
No where near enough broccoli in this soup. I cooked another 2 heads separately then put them in the food processor before adding to the original recipe. That made it better and the cheese didn't separate. I toasted the nuts as another reviewer suggested. I thought it had too nutty a flavor for my concept of broccoli/cheese soups.
This recipe was most definately not the best thing I have tried, but it was good all the same. I am not a big fan of broccoli, and this recipe didn't help that hatred at ALL!
My husband really enjoyed this. It is quick and unusual. The cashews should have been toasted before grinding. The tecture is a bit different due to the nuts but the flavor is great. DO NOT DO IN A BLENDER IT IS TO THICK. IT WORKS BEST IN THE FOOD PROCESSOR!
It was tasty but not a good recipie...The texture wasnt what I was looking for but thanks!
this is a wonderful family fixer.pleeze them all!
* Percent Daily Values are based on a 2,000 calorie diet.
Irresistible Broccoli Cheese Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 563
** Calories from Fat: 436
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