2# block of Velvetta Original – Diced 1 c diced onion. 1 tablespoon minced garlic ¼ teaspoon cumin ¼ teaspoon nutmeg ¼ teaspoon salt 1 # frozen Broccoli Florets. (fresh works well, but par- steam prior to adding to soup) 1 teaspoon olive oil 4 c – chicken broth 1 ½ c. whole milk 2 c – water
Heat olive oil in fry pan. Fry Onion for 2 minutes. Add Minced Garlic. Fry both until onion just begins to caramelize. Remove and scrape contents into a stock pot. Add Broth, Water and Milk. Heat to boiling. Dice cheese into no bigger than 1" blocks square. Add cheese into boiling stock pot stirring frequently. Add spices and reduce heat to simmer. Direct heat on the pot will burn cheese to the bottom. To keep from having to stir continuously, place a diffuser between the heat source and the pot if using a stove. Moving to a crock pot to finish is also a good way to keep from burning. Add Broccoli and allow to cook approximately 45 minutes on low heat. If thickening required, use the puree technique. Remove 2 cups of soup from pot and place in a blender. Blend until smooth and return to pot and mix in. If still not thick enough, use small amount of flour roux. Soup will thicken as it cools. Once cool, if too thick, add milk to thin.