|BROCCOLI CHEESE SOUP - Dexie Dunham|
Cut broccoli head and stalks. Steam until soft in 2-3 cups of water. Do not drain. |
Saute onion and celery in butter, then add to steamed broccoli.
Add milk, soup, and bouillon. Cook to a slow boil for 15 to 20 minutes stirring often.
Slowly add velveeta cheese using a wire whisk, continueing the slow boil. Add romano, parmesan and garlic.
Garnish with croutons.