- 8 OZ FRESH CLEAN BROCCOLI
- 1/4 CUP YELLOW ONIONS DICED 1/4"
- 2 OZ WHOLE BUTTER
- 2 OZ FLOUR
- 10 OZ VELVEETA 1"X1" CUBES
- 1 CUP HALF & HALF
- 1 JAR EL PINTO MILD ROASTED GREEN CHILE
- 1/4 TSP GRANULATED GARLIC
- 1/4 TSP WHITE PEPPER
- 8 OZ WATER
- 1 TSP CHICKEN BASE
- 2 EACH 2 GAL. STOCK POT
Wash and rough chop the broccoli to 1/2" size.
Take 2 gallon stock pot and add water, chicken base, Half & Half, Green Chile, Granulated garlic, white pepper and Velveeta to the stock pot.
Heat this up on medium flame to almost boiling.
Stir well so this does not burn.
In second pot, melt butter and add onions and broccoli.
Allow this to cook till the broccoli starts to soften up 4-5 minutes.
Add flour and stir in well.
Then slowly add heated half & half mixture to Broccoli and Onions.
This will start to thicken up, at this point turn down the heat and mix well.
Allow this to simmer for 5 minutes on low, if too thick add more half & half.
Adjust seasoning if needed.
Garnish with 1/4 fried corn Tortilla strips and small pieces of steamed Broccoli
Shelf life on green chile broccoli soup is 3 days max at 38 degree temperature.