Categories: Soup
Ingredients
- 1lb. Fresh Broccoli
- 2 tsp vegetable oil
- 1 oz onion, chopped
- 1 qt chicken stock
- 3/4 tsp onion powder
- 3/4 tsp poultry seasoning
- dash white pepper
- 3/4 tsp granulated garlic
- 3 oz margarine
- 3 oz flour
- 1 c half and half
- 1/4 lb velveeta, cubed 1/2"
Directions
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Cut the broccoli about 3" from the florette. Using your hands twist the floretts off the stems, and place into a container.
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Slice and dice the remaining stems 1/4"
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Chop the onions and cube the velveeta and set aside.
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In a large pot heat the vegetable oil over medium high heat. Also, in another pot bring the chicken stock to a boil.
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After oil is hot, add the broccoli and onions and stirfry for 10 mins.
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After the vegetables lose their raw apperance add the stock.
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At this point, add the onion powder, Poultry seasoning white pepper and garlic. Using a whire whisk, mix thoroughly.
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While the stock is cooking, prepare the roux by melting the margarine over medium high heat; once melted add the flour and blend thoroughly.
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When the soup starts to boil, add the roux and velveeta
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Continue to stir using a wire whisk as the soup thickens. Be sure to competely stir in the roux. Allow to cook, Stirring constantly for five minutes.
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Remove from the heat and slowly pour in the half and hlaf while continuously stiring until the mixure is well blended.