While visiting Franklin, Tennessee several years ago we stopped for a snack at a charming little bakery. This is one of their most popular soups, and they kindly shared the recipe with us. Wish I could remember the name of the bakery!
10 oz. frozen broccoli or fresh equivalent
1 qt. chicken stock
6 T. butter
2/3 c. flour
3 oz. Velveeta cheese
1/3 c. grated cheddar cheese
2 c. milk
Cook broccoli in chicken stock until tender. Drain, reserving liquid. Puree broccoli in food processor until chunky/smooth. Melt butter in soup pot. Add flour and stir over low heat for 3 to 5 minutes. Gradually stir reserved liquid into butter mixture. Add cheese and stir until soup comes to a boil. Add broccoli and milk. Heat to boiling point, but don’t boil. Garnish with additional grated cheese.