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Categories:
broccoli water stalk celery onion lemon juice butter flour water whipping cream chicken bouillon cubes salt pepper Velveeta cheese
Viewed: 53 - Published at: 5 years agoIngredients
- 1 1/2 lb. (1 large head) broccoli
- 2 c. water
- 1 large stalk celery (optional)
- 1 medium onion, diced (optional)
- 1 tsp. lemon juice
- 4 Tbsp. butter
- 4 Tbsp. flour
- 2 1/2 c. water
- 1 small whipping cream (unwhipped)
- 2 chicken bouillon cubes
- 3/4 tsp. salt (optional)
- 1/8 tsp. pepper
- 1/2 large box Velveeta cheese
Method
- Add finely chopped broccoli, onion, celery and lemon juice to 2 cups boiling water.
- Cook until tender.
- Do not drain; mash slightly.
- Heat butter in 3-quart pan.
- Blend in flour, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat; stir in the 2 1/2 cups of water.
- Heat to boiling, stirring constantly.
- Add broccoli mixture, salt (optional), pepper and bouillon cubes.
- Heat again just to boiling.
- Cut up 1 pound Velveeta cheese.
- Add to mixture and heat to melt cheese.
- Add cream; do not boil.
