Epiphany Recipes: Dairyland Cheese Soup Au Broccoli

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Here's a recipe that will give your eaters a healthy dose of vegetables. While the original recipe is a blended soup, I'll give you my quick version that leaves it chunky and delicious.

Dairyland Cheese Soup Au Broccoli

from the Downers Grove, IL Junior Woman's Club Cookbook
Serves 6-8

Ingredients

1 small onion, chopped
1/2 green pepper, chopped
2 celery stalks, chopped small
2 carrots, washed and unpeeled, chopped small
1/4 cup butter
1/4 cup flour
1 large head broccoli, florets and stems with tough parts removed and chopped small
3 1/2 cup chicken broth
3 c. cheddar cheese, grated
1 1/2 cup milk
salt & pepper

Directions

• Combine onion, green pepper, celery and carrots in a food processor and finely chop or cut by hand.
• Sauté vegetables in melted butter in a saucepan for 8-10 minutes, stirring occasionally.
• Add flour and blend well.
• Add chicken broth slowly, I use a whisk to blend well.
• Add broccoli and bring to a boil.
• Cover and reduce to simmer until broccoli is tender.
• Add cheese and allow to melt.
• Add milk, salt and pepper and heat slowly.

Karen's Note: When making this you can adjust the flour, broth and cheese to create the correct calories or consistency you desire.

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.