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Creamy Broccoli Soup

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“From Quick and Easy Recipes by Mark Bittman You can use leftover cooked broccoli -just only cook for a minute or two with the garlic.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups broccoli florets, and peeled stems cut into chunks (about 1/2 average head)
  • 3 cups chicken stock
  • 1 garlic clove, peeled and cut in half
  • 1 cup milk or 1 cup cream
  • salt and pepper

Directions

  1. Combine the broccoli and stock in a saucepan and simmer, covered, until broccoli is tender about 10 minutes.
  2. Duringthe last minute or so of cooking, add the garlic.
  3. Puree in a blender, in batches, until very smooth.
  4. Return soup to the pot and stir in the milk or cream an reheat gently. Do not boil.
  5. Season to taste with salt and pepper.

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