* We linked this post at Fight Back Friday at Food Renegade and Monday Mania at the Healthy Home Economist *
Earlier this month I posted a broccoli soup that I liked, but it lacked the cheesy creaminess that you might expect when ordering broccoli soup at a restaurant. The common household method (and probably at most restaurants too) of making a broccoli cheese soup is to use a block of Velveeta-- a far cry from "real" cheese. This recipe, uses all real ingredients, and resulted in a wonderfully smooth and cheesy goodness that even a toddler should have a hard time turning down. In this recipe you also get to learrn fancy terms like roux, bechamel, and mornay.
