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Top
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version of
T.G.I. Friday's
Broccoli Cheese Soup
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So good, and yet so easy.
Now you can recreate this one at home just by tossing a few items into a
saucepan. Try to find one of the large cartons of chicken stock at your
store -- there's a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should provide
enough florets for this baby. Just cut the broccoli into bite-size
pieces using a sharp knife. Use only the florets and ditch the stem.
4 cups chicken
broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley
1. Combine chicken broth, water, half & half, cheese, flour, onion and
pepper in a large saucepan. Whisk to combine and to break up any lumps of flour,
then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is
tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a
tablespoon of shredded cheese and a pinch of parsley. (http://www.topsecretrecipes.com)
Makes 6 servings.
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