Vegetable Cream Sauce
- 1 can (10.75-ounces) condensed cream of broccoli soup
- 3/4 cup whole milk
- 1 1/2 cups shredded sharp Cheddar
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon minced garlic
- Salt and pepper
Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.
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