OK it's time to get serious about some Autumn recipes! Here is a real favorite in our house, once the chilly Autumn weather sets in. This recipe was passed down to me, by another pastor's wife, years ago. There's nothing any more comforting than a hot bowl of homemade soup and a warm from the oven, breadstick or butter dip. Mmm! We are in the midst of our missions conference and I made this for dinner tonight, to serve to our speaker. He prefers to eat dinner after the evening service, so I opted to serve something a bit lighter - soup.
Every time I take this to a soup and sandwich fellowship, I bring back an empty pot. If I don't bring it, people ask me where my broccoli soup is! LOL
1 stick butter
1 med. onion, diced
1 garlic clove, minced
1 quart chicken broth
1 quart 1/2 & 1/2
1 bag frozen broccoli florets
1/4 of a loaf of Velveeta, cubed
Thickening agent: cornstarch & water.
In a large stock pot or dutch oven, melt the stick of butter over medium heat. Add the diced onion and the minced garlic. Cook just enough to sweat the onions and garlic. Season liberally with salt and pepper. Add the chicken broth, 1/2 and 1/2 and bag of frozen broccoli florets. Stir to combine. Bring to a boil. When it boils, turn down to simmer until broccoli is tender (20 - 30 minutes). In separate mixing cup combine ½ cup cornstarch w/ ½ cup cold water until cornstarch is completely dissolved. Slowly stir into simmering soup until it is thickened and smooth like chowder.
Add the cubed Velveeta chunks and stir until cheese is melted. Remember, this is not a brothy soup, it has the texture of a good thick chowder. Keep warm until ready to serve.