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Cheesy Floret Soup Recipe

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"I received the recipe for this comforting soup from my mom, and my family requests it often," says Janice Russell of Kingfisher, Oklahoma. "It's especially good with crusty French bread."

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4-6 Servings
Prep: 25 min. Cook: 15 min.

Ingredients

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
3 celery ribs, sliced
1 small onion, chopped
2 cups water
1/2 teaspoon celery salt
3 tablespoons butter
3 tablespoons all-purpose flour
2-1/3 cups milk
1 pound process cheese (Velveeta), cubed

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain vegetables; add cheese sauce and heat through. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 401 calories, 28 g fat (17 g saturated fat), 77 mg cholesterol, 1,169 mg sodium, 19 g carbohydrate, 3 g fiber, 21 g protein.

Cheesy Floret Soup published in Quick Cooking July/August 2002, p42

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