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Broccoli and 3 Cheese Soup

1 14-1 12 lbs broccoli florets
12 cup butter
12 ounces onions, Diced
12 cup flour
2 cups heavy cream
2 (15 ounce) cans chicken stock
4 ounces cheddar cheese, Grated
4 ounces American cheese, Grated
16 ounces Velveeta cheese, Cubed
2 tablespoons lemon juice


Steam broccoli until tender, and drain. Set aside. Melt butter over medium-low heat, and add diced onions. Cook until tender (about 10 minutes). Add flour, and stir for 2 to 3 minutes. Slowly add cream (you can also use Half-and-Half, evaporated milk, regular milk, or a combination), stirring continuously. Slowly add the stock, stirring continuously. Add the 3 cheeses. Stir until smooth. Puree about 1 cup of the broccoli. Add the puree and the rest of the florets to the soup. Add lemon juice. Stir occasionally until heated through (about 15 minutes).

Source: www.food.com