Ok you’re gonna chop your onion and fry it with the garlic a little in a small amount of butter and salt. Now chop your broccoli into florets and peel the stalk. When the onion is cooked you add your broth. I start with one carton, and add as I feel necessary. You throw in your stalk and boil the fuck out of it for like half an hour. Get the boil rolling, but don’t let it reduce. Just keep it going at a good clip. Leave the stalk in either one piece or halve it, you’re going to fish it out later anyway. After the broth is cooked and taken on a nice broccoli flavor, you throw in your broccoli florets and potatoes, and as much more broth as looks right. Boil this for 20 min. No more, or the potatoes will get too soft and your little nubbies will come off your florets. Reduce heat and add about a cup or so of cream, tasting to get the right amount. Heat this very slowly over low heat, careful not to boil, or the cream will get nasty. Now turn off the heat and add your cheese in the same way, tasting to get the right amount, and keep stirring so it doesn't congeal. Serve immediately.

Etta Candy's genius

one Etta Candy sized serving

120

i made this recipe up today. christmas day. it went perfectly with home made bread and cookies. all amounts are approximate, it's about tasting to get it right.

i had to make up my own recipe because most creamed soups call for a meat stock. that's why i chose the "no-chicken" broth, it's a vegetable stock by imagine foods designed to taste kinda like chicken broth.

it fed the Candy family of three, plus one sneaky dog.

One Spanish onion, chopped

Two good garlic cloves, crushed

Butter, maybe a tablespoon. Not much

Two cartons of Imagine Foods’ “No-Chicken� broth

Herbs: basil and thyme

One largish broccoli crown, or one stalk.

Two decent sized potatoes, chopped

One cup, or a little more, of cream.

Some grated cheddar. I think it amounted to a cup, plus some more

pepper

salt if you need it, but you probably won't