Lois Chitwood
Believe me when I say that the recipe below is not complicated at all. It looks that way because I shared several options for you to choose from. I hope you’ll try it. I made this soup several weeks ago and it was so perfect for a chilly weather day; we even had some leftover for the next day when the weather was much warmer. “Well, it is Georgia.” However, the soup was still delicious.
Since, I’m writing this a few days before Valentine’s Day, I can’t share with you all the big surprise that I have for my dear beloved husband. However, if any of you happen to be in Baldwin, look around and you just might see my sweet surprise for him. Love to all my dearest friends.
God bless you all and enjoy!
“Beloved, let us love one another: for love is of God; and every one that loveth is born of God, and knoweth God. He that loveth not knoweth not God; for God is love. In this was manifested the love of God toward us, because that God sent his only begotten Son into the world, that we might live through him. Herein is love, not that we loved God, but that he loved us, and sent his Son to be the propitiation for our sins. Beloved, if God so loved us, we ought also to love one another.”
– 1 John 4:7-11
Cream of Broccoli Soup
• One 12oz. bag of fresh broccoli from the produce section of store “if you like you can get the bad with carrots and cauliflower, and add it in too. It’s great too. (Note – Make sure you trim off any bad or discolored ends or spots on any of the broccoli or other vegetables.)
• About 1/2 cup to 3/4 cup water
• 1-1/2 cups milk
• 2 tablespoons self-rising flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• About 1 to 2 cups more of milk or chicken broth
• 1 to 2 cups of shredded cheese of your choice (We like a sharp cheese) However any of your favorite cheese will be great. Add less or more cheese to suit your taste.
Spray a medium size pot and add in the trimmed broccoli and other vegetables “if adding carrots and cauliflower cut them in half or smaller bite size pieces, add in water, just allowing vegetables to sit in water not covering, cover pot and cook on medium heat slowly allowing vegetables to steam, stir a little while cooking; you may need to add a little more water, cook until all vegetables are very tender; they should mash easily, if not continue cooking until tender. Drain well, return vegetables to pot with no heat. In a 2-cup size measuring cup place 1-1/2 cups milk and stir in flour, blending well. Pour this into broccoli and return to a low heat, stirring and mashing broccoli, as mixture thickens, don’t mash carrots. You may need to add more milk or chicken broth, if needed to get to the consistency you like, stir in cheese. Remove from heat and serve with crackers or toasted garlic bread. Leftovers re-heat well, cover and refrigerate.