Broccoli & Cheese Soup suggested by Nichole Barrios & Michele Dufour

Here is another popular soup from the closed Cannon’s Restaurant. In the beginning, all of Cannon’s soups were made in house. Only towards the end did Cannon’s use a premade Gumbo. The Broccoli and Cheese soup was easy to make and probably the most popular soup. The cheese used in the soup is Velveeta because it is an easily melted cheese. It even gets better the colder it is outside.

Broccoli & Cheese Soup

1/2 Quart Minced Broccoli (Buds and Stems)

1/4 Quart Chopped Onions

1/4 Pound Margarine

½ Cup Flour

¾ Quart Chicken Stock or Broth

¾ Quart Half and Half

1 Tablespoon Parsley Flakes

1 ½ Pounds Velveeta Cheese

Melt margarine. Saute onions and broccoli until soft. Add flour and mix well. Slowly add chicken stock stirring with a wire whisk. On a low fire, cook out the flour taste for approximately 5 minutes. Pour in half and half with a steady flow, stirring continuously. Cook for 5 more minutes. Add Velveeta slowly. Cook approximately 10 minutes.

Enjoy