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Steve's Broccoli Cheese Soup

in Meatless Soups

2 lbs of chopped broccoli florets
2 tbs salted butter
1 medium onion, diced
2 medium garlic clove diced
1 1/2 tbs dry mustard powder
pinch cayenne pepper
3 cups water
2 1/2 cups heavy cream
2 cups chicken broth
1 cup Allegro Susquehanna White Wine
5 ounces shredded cheddar cheese
3 ounces Velvetta cheese

Chop broccoli florets into 3 to 4 pieces. Sautee onion and garlic in butter. Add dry mustard salt and cayenne pepper. Stir until onions are soft. Add chicken broth, water, and wine. Bring to a boil. Reduce heat to medium; add heavy cream and cheeses. Simmer for 20 minutes. Serve topped with croutons and chopped bacon.

Pair with Allegro's Susquehanna White.     

Recipe by Steve Hershner