What's a good recipe for broccoli and cheese soup where the broccoli chunks aren't huge?

Thanks in advance!What's a good recipe for broccoli and cheese soup where the broccoli chunks aren't huge?
This one sounds good to me!





Broccoli Soup with Ham-and-Swiss Toasts








From Every Day with Rachael Ray


February 2008





4 SERVINGS


Prep Time: 20 min


Cook Time: 30 min

















2 tablespoons extra-virgin olive oil


1 large onion, chopped


Salt and pepper


2 small yellow-fleshed potatoes, such as yukon gold (10 ounces total), peeled and finely chopped


1 bunch broccoli (about 1 1/4 pounds), chopped into 1/2-inch pieces


4 cups shredded Swiss cheese (1 pound)


1/2 cup heavy cream


1 thick slice ham (about 1/4 pound), cut into small cubes


1/2 cup mayonnaise


One 1-pound loaf ciabatta bread, split and each half cut into quarters























1. In a large saucepan, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook, stirring often, until softened, about 7 minutes. Add the potatoes and 3 1/2 cups water and bring to a boil; lower the heat and simmer for 5 minutes. Add the broccoli, cover and cook just until tender, about 7 minutes. Using a blender, puree half the soup; combine with the other half. Stir in 2 cups shredded cheese, then stir in the cream. Season with salt and pepper and keep warm over low heat.


2. Preheat the broiler. In a medium bowl, using a fork, combine the remaining 2 cups cheese, the ham and mayonnaise. Season with pepper. Spread the mixture on the bread and broil until bubbly and golden. Serve the toasts with the soup.What's a good recipe for broccoli and cheese soup where the broccoli chunks aren't huge?
This is AMAZING: VERY YUMMY





3 (10 ounce) packages frozen chopped broccoli


3 (14.5 ounce) cans chicken broth


6 tablespoons margarine


1 onion, chopped


1/2 cup all-purpose flour


2 cups milk


1 1/2 pounds processed cheese food (eg. Velveeta), cubed


1 pinch ground white pepper





In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.


Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.) Serves 6.





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broccoli and cheese soup





Ingredients


1 bunch broccoli


1/2 cup butter


1 medium onion, chopped


1/2 cup flour


2 cups milk


1 cup grated mild cheddar cheese or sharp cheddar cheese


2 cans chicken broth


salt and pepper


Velveeta cheese


Directions


1Cook broccoli until tender%26amp; drain.


2Cook onions in butter until tender%26amp; transparent.


3Stir in flour%26amp; cook 5 minutes, stirring constantly.


4Add milk slowly, stirring constantly.


5Stir in grated cheese until smooth.


6Slowly blend broth into sauce.


7Add Velveeta cheese and stir until melted.


8Puree 1/2 cup of the broccoli with a fork (or in the food processor).


9Cut the rest of the broccoli into pieces.


10Add all broccoli to the soup.


11Simmer 15 minutes.


12You can add more Velveeta for a cheesier flavor.



Broccoli florets broken - ie small flowery bits only, not the stems, tho these can be used but fished out before liquidizing.


Potatoes cut into small is wedges - helps to bulk out soup and thicken.


Onion finely diced and softened but not browned.


Any kind of stock you choose, but vegetable stock for truly veg meal.


Grated cheddar, or any other cheese. Blue cheese goes well with broccoli.


Milk or cream


Mixed dried or fresh herbs to taste. Pepper, but watch the salt. Cheese is salty.





Fry the onion and then add stock and broccoli florets and herbs. Bring to boil then reduce to simmer till all is soft. Cool, liquidize and return to pan. Bring back to simmer, but do not boil. Add milk or cream and finally grated cheese or crumbled cheese and stir until melted. Serve with hot crusty bread.
A good recipe is one that has ingredients that you like. If the recipe calls for chunks, 'florets', of broccoli, you don't have to follow that! You make them any size you want or even puree the soup.
I hate to be obnoxious, but just chop the broccoli smaller!
Lol Annabelle you should have been blond! Hahahaha how did you NOT think of just chopping the chunks smaller?