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Tuesday, December 21, 2004
INGREDIENTS
32 oz. Broccoli (16 oz. finely chopped -- mostly stems & 16 oz Broccoli heads whole)
16 oz. Cup Onions (finely diced)
1 quart Heavy Cream
16 oz. Chopped Andouille
1/2 Stick of Butter
12 oz. Cheddar Cheese Sauce
1 Tbsp. Chicken Base
Salt to Taste
Black Pepper to Taste
Garlic Powder to Taste
Basil to Taste
Bayou Seasoning to Taste
PROCEDURE
- Sautee down onions and Andouille in butter about 10 minutes on high heat.
- Add 16 oz. of chopped broccoli stems to mixture and 32 oz. of water. Bring to a boil.
- Boil for about 5 minutes; add 16 oz. of broccoli heads.
- Add cheese sauce. Stir into soup until it is fully mixed in. Bring to a boil and check the seasoning.
- Add a quart of heavy cream and bring to a boil.
- If soup is not thick enough. Add instant potatoes to reach correct thickness.
