Cream of Broccoli Soup
"Delicious broccoli soup... I was on the search for a yummy broccoli soup and this one took the prize. Our family loves this recipe. I hope you enjoy it as well. I got the recipe from all recipes."
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 cups water
- 4 cups broccoli florets
- 2 tablespoons margarine
- 1 onion, chopped
- 1 large stalk celery, chopped
- 1⁄3 cup all-purpose flour
- 2 tablespoons chicken bouillon powder
- 2 1⁄2 cups whole milk
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup shredded sharp cheddar cheese
directions
- In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
- In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
- In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
- Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
- My adjustment to the recipe -- (I used the stalk and the florets, I also used half and half instead of whole milk)
- Tip -- if you use the stalk, make sure you peel the stalk with a potato peeler.
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