Broccoli Cheese Soup
¾
cup butter
½
cup flour
1
quart milk or half/half
1
head broccoli, cleaned and chopped (I put at least half the broccoli in the
food processor and chop it finely. Save
a cup or two of flowerettes also. It makes the soup prettier:-)
3
cups chicken broth
¼
cup chopped onion
1
tsp. salt
6
oz. shredded cheddar cheese
Melt
butter. Add flour. Cook, stirring one minute while bubbling. Add milk slowly. Cook
mixture until begins to bubble thicken. Add broccoli, broth, onion, and salt.
cook
to desired thickness. Simmer until broccoli flowerettes are soft.
Stir
in 6oz of shredded cheddar cheese Stir
until cheese is melted completely.
Thank you for posting this recipe.
ReplyDeleteYou may be aware that there was a limited chain of restaurants, called Salmagundi, in San Francisco, during the 70s and 80s. They featured a generous menu of soups ... 3 highlighted, each day ... along with salads and sandwiches. It was delightful, and I miss it.
I recently enjoyed one of our historic city-walks, that was conducted by a former employee of Salmagundi. He told me that some of the recipes were available, online. It was through my appeal to the Google-Gods, "Salmagundi Cheese 'n Cheddar Soup," that I found your site.
I don't know, to a certainty, that this is the recipe that was used in the restaurant. But, it sounds delicious - and, it's the one I'm going to try.
Thank you,
Catherine
San Francisco