1 medium onion, chopped (1 cup)
1 rib celery, chopped (about 1/4 cup)
7 cups water
6 chicken bouillon cubes
8 oz. Angle hair pasta
1 pkg. frozen broccoli florets, chopped (4 cups) see notes below
1 lb. Velveeta cheese (chopped)
1 quart half and half
2 cups whole milk
1 tablespoon extra virgin olive oil
Sauté onions and celery in a 12 quart sauce pot over medium heat about 5
minutes until tender. Add 7 cups of water and 6 chicken bouillon cubes
to sauce pot and bring to a boil over high heat. Add 8 oz. Angel hair
pasta broke into at least 4 pieces; brake into smaller pieces if you desire.
Reduce heat to medium and boil for 3 minutes. Add frozen broccoli
florets to mixture and cook for 4 to 5 minutes covered. Reduce heat to
low and add Velveeta cheese and cook until thoroughly mixed. Add one
quart of half and half but do not boil. Add 2 cups whole milk.
Allow soup to heat thoroughly but not not allow to boil!
NOTES: I was "brain dead" and used cauliflower florets instead of the
broccoli florets and the soup was still outstanding. Also, I left off
the 2 cups of whole milk to allow it to be a little thicker in consistency.
I gave the soup a good sprinkling of fresh ground whole pepper corns and
garnished with fresh chopped parsley and oyster crackers. Bill aka
Mickey Porter 01-29-09.
This recipe from Jennifer Johnson, Wadesboro, NC on January 18, 2009 and
just now got around to giving it a try with the cauliflower modification
which was not intentional. Pix below of Jennifer's Broccoli
(Cauliflower) Pasta Soup on 01-29-09:
A few sequence pixs taken below. Click on thumbnails for a larger
view:
