I made this for the first time today. I made a few changes, partly due to lack of ingredients and partly for preference. The butter and flour was per the recipe, but I had only 8 cups of chicken stock, so I balanced that with 8 cups whole milk. Instead of white pepper I used 3/4 tsp cayenne pepper (more or less - I didn't measure) and about the same in freshly ground black pepper. I didn't measure the broccoli, but I'm guessing it was closer to 6 cups, and just the tops and none of the stems. I cooked the flour and butter for 3-4 minutes, then added the stock, milk, salt and pepper. I brought that to a boil, took it down to a simmer for maybe 7 or 8 minutes, then added the broccoli and let it cook in the soup. I was trying for a smoother soup, so I scooped the broccoli out and into my Ninja food processor and pulsed it a few times until it was mostly smooth. (I would have used my immersion blender if I was able to find it, but I made do with what I had on hand.) The broccoli was still a little al dente, so it wasn't smooth like baby food. I put that back into the soup, then added 1 lb of Velveeta (it was all I had) and increased the sharp cheddar to 5 cups, then stirred until it was all melted and heated through. I'm not a soup fan, not by a long shot, but even I like this. I really liked how simple it was as far as ingredients and easy to make.
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I made this for the first time today. I made a few changes, partly due to lack of ingredients...