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Tuesday, December 21, 2004
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
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.