A dish without Ro-tel for Judy

Judy’s Broccoli Cheese Soup

4 c broccoli florets or frozen equivalent

1 onion, chopped

2 carrots, chopped

2 tsp chicken base (not bouillon)

2 c milk

2 TBLS flour

8 oz Velveeta

nutmeg, pepper, to taste

Steam vegetables in about 2/3 c water till just a little soft, about

8 minutes. Use hand blender or put in countertop blender and

process lightly, leaving a few large pieces. Put back in pot, sprinkle

flour over it and blend in well. Add chicken base, milk, and Velveeta,

and heat on medium till it begins to thicken. Add seasonings and

more Velveeta if desired.

This is our favorite soup. I sometimes add cooked chicken,

mushrooms, or cauliflower/broccoli mix. I top with croutons.

One Dish Dude’s Broccoli Cheese Soup

(Based on Judy’s but not exactly the same because he didn’t have all the ingredients—Note to self: Self, add chicken base to the grocery list. You have needed it twice in the last two weeks.)

4 cups broccoli florets

1 yellow onion, diced

3 carrots, diced

½ can chicken broth

2 cups milk

2 TBLS flour

16 oz. Velveeta

Nutmeg, pepper, and salt to taste

2 TBLS butter

2 TBLS olive oil

Steam broccoli in 2/3 cups water in microwave for 8 minutes. Sauté carrots and onion in butter and olive oil, about 10 minutes. Reserve a few florets and put rest of broccoli, chicken broth, carrots, and onions in food processor. Pulse until chopped. Put back in pot and sprinkle with flour. Mix well. Add Velveeta, milk and seasonings. Heat until it begins to thicken.

I bet a can or Ro-tel would be really good in this Broccoli Cheese Soup—what do you think Judy???