About this recipe:A thick and super-rich broccoli soup. Broccoli is simmered with milk, cheese, double cream and chicken stock. Serve for lunch or dinner with a crusty bread roll.
285g frozen broccoli
450g Kraft processed cheese slices, unwrapped and chopped
5 tablespoons plain flour
250ml double cream
1 chicken stock cube
1/2 teaspoon salt
1/2 teaspoon ground black pepper
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Method Prep:10min › Cook:20min › Ready in:30min
Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and stock cube. Add the broccoli and its water to the mixture and season with salt and pepper. Heat soup to warm through and serve immediately.