St. Louis-Style Cream of Broccoli Soup

A big broccoli score at the Farmer's Market had me searching for as many broccoli recipes as I could find.  An avid vegetable lover, I can eat broccoli any old way, even raw.  My family, however, does not share my zeal and consequently considers well-disguised broccoli as the best broccoli. So, years ago, in an effort to keep all of us happy, I created this soup recipe, calling it St. Louis-style because of the addition of St. Louis's own Provel cheese.  It, like the Velveeta this soup also contains, is a processed cheese, so not the apex of healthfulness, but boy, is it good.  Quick and easy to make, this soup is a crowd pleaser.  I like to think the goodness of the broccoli offsets the decadence of the cheese.  I served mine in cups with slices of the zucchini corn bread that I made yesterday on the side.

St. Louis-Style Cream of Broccoli Soup

1 large head fresh broccoli, separated into florettes
1 cup water
2 cups whole milk
1 cup half and half
1 cup Velveeta cheese, cubed
1 cup Provel cheese, grated
2 teaspoons chicken soup base (I use L.B. Jamieson) 1/2 cup flour  
1/4 teaspoon freshly grated nutmeg (more or less to taste)

In a large saucepan, cook broccoli with bouillon in one cup of water until tender.  Do not drain.  In a small bowl, mix together milk, cubed Velveeta, Provel, flour, and half and half.  Add to cooked broccoli.  Heat until thickened, stirring constantly (about 3-5  minutes).  Remove half of soup from pan and blend with upright blender, immersion blender, or food processor until smooth.  Pour back into the pan, stir in nutmeg, heat through and serve.


This post is linked to:

Real Food Wednesdays
No Whine Wednesdays
What's on Your Plate
Cast Party Wednesday
What's Cooking Wednesday