SOUP of the WEEK ~ CREAM OF BROCCOLI CHEESE CHOWDER

~ Forced Forsythia

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CREAM OF BROCCOLI CHEESE CHOWDER

~ a rich Lenten soup

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1 stick unsalted butter

1 bunch cleaned and chopped leeks

1 medium chopped sweet onion

2 minced cloves garlic

4 chopped celery stalks, including leaves

3 quarts organic chicken broth

6 chopped carrots

1 pound scrubbed wedge sliced red-skin potatoes

1 large bunch chopped broccoli

1 chopped red pepper

1 chopped green pepper

1 bunch chopped parsley

2 tsp. Hungarian Sweet paprika

1 heaping Tbsp. sweet basil

1 tsp. Lawry's Seasoned Pepper

1/2 cup cornstarch

6 cups milk or half & half

Velveeta cheese

• Melt butter in large stockpot. Saute leeks, onion & garlic until transparent. Add celery and cook for 5 minutes.
• Pour in broth and bring to boil. Add carrots, potatoes, red & green pepper, parsley, paprika, basil and pepper. Cover and simmer 20 minutes. Add broccoli and simmer another 5 minutes.
• Mix 1/2 cup of cornstarch in 2 cups half & half or milk. Add to soup, stirring constantly. Bring to light boil and add remaining milk or half & half. Reduce heat and finish with crumpled 6-inch piece of Velveeta cheese, stirring until melted. Adjust seasonings. Do not boil.