WFC Broccoli Cheese Soup

 

WFC Broccoli Cheese Soup

Ingredients:

2 TBS olive oil

2 cup2 celery, diced fine

2 cup2 onions, diced fine

3 tsp anchovy paste

3 tsp garlic cloves (fresh minced)

52 oz frozen broccoli florets, thawed (I use Bird's Eye)

4 TBS butter

12 cups chicken broth

1/8 tsp red pepper flakes

1/2 cup fresh parsley, packed

1 tsp black pepper

16 oz shredded cheddar cheese

3/4 cup grated cheese (Romano)

Directions:

1.  In a large pot, heat 2 TBS olive oil over medium heat.  Stir in the celery and onions.  Cook for 5-7 mins, stirring occasionally, until they become soft and translucent.  Stir in the anchovy paste and garlic, cooking for another 2 mins.

2.  Add the broccoli to the pot and stir to combine with sauteed vegetables.  Add the butter, stir.

3.  Add the broth, pepper flakes, parsley and black pepper, stirring to combine.  Simmer the soup for approx. 20-30 minutes until the broccoli is tender.

4.  When the broccoli is tender, remove the pot from the burner.  (with an immersion blender) puree the soup until smooth.  (You can also use a stand blender).  

5.  Return the soup to low heat.  Gradually stir in the shredded cheddar and grated Romano cheese, allowing them to melt into the soup.  

6.  Taste the soup and make needed adjustments.  

Makes: Using 2 ozs shot glasses

8 ozs x 23 cups = 184 ozs

(92) 2 ozs samples or 

(122) 1.5 samples