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Brett Favres Wisconsin Broccoli-cheddar Cheese Soup

Brett Favre's Wisconsin Broccoli-Cheddar Cheese Soup
Yield: 4 servings

2 tablespoons butter
3 tablespoons all-purpose flour
4 cups lowfat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 package (10 oz.) frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops


1. Melt butter in a large saucepan over medium heat. Add flour; cook 
and stir 30 seconds or until bubbly. Add milk, salt, mustard and 
cayenne pepper; bring to a simmer over high heat, stirring 
frequently. Add broccoli and red pepper; return to a boil. Reduce 
heat to low; simmer uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts (do not 
boil). Ladle into four soup bowls; top with chives.

Note: For a lower fat version, use fat free milk and reduced fat 
Cheddar cheese.

Recipe courtesy of the Milk Processor Education Program 1-800-WHY-MILK