Barbara Tenney makes a soup perfect for a cold day
2 tbsp. butter
1 medium sized onion chopped
1 clove garlic chopped
1/4 tsp. crushed red pepper
48 ounces chicken broth
12 cups fresh broccoli florets
1 - 8 oz. pkg. cream cheese cut into cubes
4 cups chopped, cooked chicken
1 - 8z. block cheddar cheese, shredded
Toasted slivered almonds
1. Melt butter in a Dutch Oven over medium high heat, add onion and sauté 5-
6 minutes or until tender. Add garlic and red pepper and cook 2 minutes. Stir in
chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium, and
cook 10-15 minutes or until broccoli is tender. Stir in cream cheese.
2. Process the mixture with a hand held blender until smooth. Add chicken and
shredded cheddar cheese. Cook, stirring occasionally until cheese has melted.
Season with salt & pepper to taste. Sprinkle with almonds and serve.
Makes about 12 cups
Presented by: Barbara Tenney
Air Date: February 5, 2014