I always prefer homemade soup to anything I can get in a can or even a “Bread Place”. I just doubled this recipe just recently to make it for a small lunch crowd. I served it with a thick crusty bread and butter. Too bad it was a warm day, but everyone still seemed to enjoy it. I don’t know how well it reheats. There is usually nothing left.
The only thing I was missing at lunch was a half of a roast beef sandwich, or a Cuban panni! Next time!
4 cups fresh broccoli, cut into bite size pieces
1 1/2 quarts chicken broth or vegetable broth
2 cups milk
2 (10.75 ounce) cans condensed cream of celery soup
4 tablespoons cornstarch
1/2 cup cold water (or Belgian wheat Beer)
2 cups shredded Cheddar cheese
In a large soup pot, cook broccoli in broth until tender, about 10 minutes.
In a medium bowl, mix together milk and condensed celery soup. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil.
NOTES: This is one of those once a year recipes I must make.
The Drunken Chef (Russ)