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I don't bother nobody. I'm a real nice girl. Kind of laid back like a dead squirrel. Da ha, da ha, da ha ha ha ha. On a more serious note, I was born in Brooklyn, NY, then after nine years moved to Richmond,VA and lived there for thirty years. Lived in Fayetteville,NC for two and a half years. I lived in Savannah,GA for two years. I'm back in Richmond right now. I'm a recently divorced Christian BBW foodie concerned about human rights, ex-offender re-entry, recovery from all addiction, behavioral health,natural beauty,healthy living,etc. Right now I'm a caregiver,for the elderly,children and those with special needs and I am also trying to become a professional restaurant reviewer and blogger as well as looking for partners,investors & other resources to open a diner in the Bay Area of California or in Savannah Georgia 

Tuesday, July 7, 2015

Broccoli Cheese Soup Recipe by Dennis Weaver from Hearty Soups: A Collection of Homemade Soups

Make this scrumptious broccoli cheese soup with either fresh or frozen broccoli. Add homemade noodles if you like.

1/ 4 cup butter
1/ 2 cup flour
5 cups milk
1 10 oz. bag frozen broccoli spears or two cups fresh broccoli florets
1 peeled, grated carrot
2 teaspoons minced onions
2 cups shredded cheddar cheese
Salt and pepper to taste
2 cups homemade noodles (optional)

1.Melt the butter in a large saucepan. Add the flour and minced onions and stir to make a thick paste.
2.Add the milk a little at a time, stirring after each addition. Defrost and drain the broccoli if using frozen broccoli. Chop the broccoli into pieces as desired. Add the broccoli to the milk mixture in the saucepan. If you are adding homemade noodles, do so now.
3.Cook the soup, stirring often, until thick and bubbly. The broccoli (and noodles) should be tender. If not, simmer until it is. Remove from the heat, add the cheese, and stir until the cheese is melted and soup is smooth.