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Cream of Broccoli Soup Au Gratin

This has the flavors of a classic French casserole, but in a soup!
Print Recipe
Course Soup

Ingredients
  

  • 1 bunch broccoli, florets only
  • water
  • 2 can chicken broth (15 oz)
  • 1/4 cup butter
  • salt and pepper (to taste)
  • 2 cups milk, scalded
  • 2 cups shredded cheddar cheese
  • 1 cup cold milk
  • 1/3 cup flour

Instructions
 

  • Place the broccoli florets in a large saucepan and cover with cold water. Cook until very tender, about 15-20 minutes. Do not drain!
  • In a separate pot, scald 2 cups of milk. (Heat until just simmering around edges, but not boiling.) Add chicken broth and butter to broccoli and continue cooking. Salt and pepper to taste. Add hot milk and cheese. Stir to blend.
  • Combine cold milk and four for the thickening. Mix very well, making sure there are no lumps. While soup is boiling, slowly pour the cold milk and flour mixture into the soup, stirring consistently to prevent lumps. Continue until desired thickness is reached. Makes 6 to 8 servings. Enjoy!