Broccoli Cheddar Soup
1/2 cup butter
1 cup all-purpose flour
11 cups water
3 cups chicken or vegetable stock*
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream**
3 to 4 cups shredded Cheddar cheese
*I used one tablespoon of "Better than Bouillion" chicken stock paste instead. I am SO thankful to have gotten that jar of BTB from the USA!
**You can also use milk, but the soup won't be as creamy.
1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Slowly whisk in three cups of water, being sure to avoid lumps. Remove the roux from pot, and set aside.
2. In same pot, combine remaining water, chicken stock, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 30 minutes.
3. Slowly stir in the roux (flour mixture) until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.
Makes 10 servings.