Just What the Doctor Ordered by Lorne Rodman
When size queen Sam winds up in the ER after an unfortunate incident with the world’s biggest dildo, he’s more embarrassed than hurt. But empathetic ER doc Gregg soon as him singing another tune. Could an ER visit and a bowl of soup really lead to something more?
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- 3 cups chicken broth
- 16 ounces frozen broccoli or 1 pound of fresh broccoli florets
- 1 medium onion, chopped
- 2 bay leaves
- 6 tablespoons butter
- 6 tablespoons flour
- 2 cups or milk
- 2 cups shredded Cheddar cheese, divided
- salt and pepper, to taste
In a saucepan over medium heat, bring the chicken broth, broccoli, chopped onion, and bay leaves to a boil. Reduce heat, cover, and simmer for about 10 to 15 minutes, until vegetables are very tender.
In a large saucepan over medium-low heat, melt the butter. Stir in flour until smooth and continue cooking and stirring for 1 minute. Add the milk and continue cooking, stirring, until thickened.
Using a blender, process the cooked broccoli mixture in 2 or 3 batches; add to the thickened milk mixture. Stir in about 1 1/2 cups of the cheese. Taste and add salt and pepper.
Pour into bowls and garnish with the remaining shredded cheese.
Makes about 2 quarts of broccoli cheese soup.
(originally from http://southernfood.about.com/od/cheesesouprecipes/r/Creamy-Broccoli-Cheddar-Soup.htm)