Broccoli Cheese Soup
Credit for this one goes to Mark Stanford, our excellent short order lunch cook in 1985.
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1 onion, finely chopped |
Put some of the chopped onion, pepper and celery (1/3 to 1/2) in the blender and mince. Cook the mixture in the butter with the remaining chopped vegetables until the onion is transparent. Add the chicken bouillon and the broccoli and boil until the broccoli is just tender but still bright green. Add the cheese and milk and heat carefully. Don't allow it to boil! Get it just hot, stirring to melt the cheese. Add salt and black pepper to taste -- because of the bouillon, it shouldn't need much salt.