SOUP RECIPE - 582
CHEESE & BROCCOLI SOUP
1 1/2 lbs. fresh broccoli, chopped
1 pt. half & half
2 c. water
1 lb. Velveeta cheese
3/4 tsp. salt
1/2 tsp. pepper
1/2 c. cornstarch mixed with 1 c.
cold water
Steam broccoli until tender.
Place half and half and water in the top of a
double boiler add cheese, salt and pepper.
Heat until all the cheese is melted. Add broccoli.
Mix cornstarch and water in a small bowl.
Stir into cheese
mixture in double boiler and heat over simmering water until soup thickens.
SOUP RECIPE - 583
CREAMY
PUMPKIN
SOUP
1/4 c. butter or margarine (low fat works well)
1 c. chopped onion
1/2 c. chopped celery
1 garlic clove, crushed
1/2 tsp. salt (opt.)
1/4 tsp. ground pepper
3 c. chicken broth
1 bouillon cube
1 3/4 c. (16 oz. can) solid pack pumpkin
1 c. half & half
Chopped chives or green onion tops
In a large saucepan, melt butter; saute onion, celery and garlic until soft. Add salt, if desired, and pepper; cook for 1 minute.
Add broth and bouillon
cube; simmer uncovered for 15 minutes.
Stir in pumpkin and half and half; cook
5 minutes, stirring occasionally to blend.
Top with chopped onion.
Serve warm. Makes 6 cups.
Double this recipe to make 12 cups!
SOUP RECIPE - 584
YUMMY
SQUASH
SOUP
2 lbs. yellow squash
2 (8 oz.) cans chicken broth
1 med. size onion
1 (8 oz.) pkg. cream cheese, reg. or light
Salt & pepper to taste
Cut squash into small pieces, about 1 inch in size.
Chop onion.
Combine
squash and onion in chicken broth.
Cook until tender.
In blender combine 1/2
of squash mixture with 1/2 of cream cheese.
Puree and repeat for the rest of squash and cream cheese.
Return mixture into pot and simmer for 15 minutes. Add salt and pepper to taste.
This recipe can work with potatoes, also.
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