Woweee!!!! This was SO, SO, SO good!!!! I have been wanting a good recipe for this soup and my search is over! Sue, I never heard of steaming the broccoli first but it sure did preserve the BRIGHT green of the broccoli and made it look so much more appetizing than the gray-green color it fades to after extended cooking. I followed the recipe exactly except for the addition of about 1/4 c. of diced ham that I needed to use up. Next time I will double the recipe!
Yum! I Did not see a specification for the amount of celery, so I used 1/4 cup, finely chopped. I also added some cubed ham when I added the broccoli. Served it with a loaf of french bread. Wonderful! [Editor's Note: recipe was edited as a result of this comment 12/17/02]
Love it. Tastes as good, if not better then restaurants. I like to add shredded carrots (and sometimes shredded cabbage) as well. I also use 1/2 the salt and double the pepper using black. I use fresh broccoli and find that it retains its bright green color after 1hr of cooking/cooling. If i lack time, steaming first while the rest cooks will be my go-to method. Using 2 cups of broth and 1 1/2 cups of milk still give it a great rich flavor and thickness, while cutting out a little of the fat.
i didn't have any celery but i added two big garlic cloves to the onions. used only 2 cups of 1% milk and that was plenty. the broth became a cup of water and a broth cube. added a bit of dill too. i found this only made 2 meal-sized bowls. would have made 4 side-dish-sized cups. this was very easy and wonderful comfort food. will certainly make again.
Straightforward, simple and tasty. I doubled the ingredients. Following some other reviews, I substituted a little shaved carrot for the celery and used half 2% milk and half light cream. I also pureed the thickened mixture before adding the broccoli.
I was so happy to find a cheesy soup recipe that didn't call for Velveeta! This was a delicious soup. My whole family loved it! Like others, I ommited the celery and substituted shredded carrot instead. The only other change I made was in the cheese. I didn't have cheddar so I had to use a mexican blend instead. I turned out wonderfully! Comfort food at it's finest.
I thought that it was a little rich for me, but the rest of the family enjoyed the soup. I did use a can of evaporated milk and topped the rest off with non fat milk and used a 6 year old aged cheddar for the cheese component. Thanks for posting an extremely quick soup to make.
This was great! I made it for lunch guests and served it with homemade crusty bread rolls and quiche and it went well! I only had colby cheese so that's what I used. I also added a cup of cooked chicken. Thanks heaps Sue!
This soup was absolutely wonderful! We loved loved loved it! I made a pot for 2 of us last weekend and we ate the whole thing for lunch. I think I'll make some more this weekend, lol. I followed the recipe exactly except that I pureed about half of it for a thicker consistency. Yum! Thanks for posting!
My first attempt at soup from scratch. Very easy and very good. I used shredded carrots instead of celery and added a clove of garlic when sauteing. Will definitely make this again.