Cream of Broccoli Soup
Notes from our test kitchen; cauliflower may be substituted for broccoli, 4 cups water with 2 tablespoons chicken bouillon powder may be used in place of the chicken broth and water or you may use 4 cups chicken broth and omit the bouillon powder
Servings 6
Ingredients:
2 cups water
2 cups chicken broth
4 cups fresh broccoli florets (I just use one broccoli head)
1/4 cup butter (a little more butter won’t hurt)
1 medium onion, chopped
1 small celery rib, finely diced
2 garlic cloves, minced (garlic lovers can use more)
1/3 cup all-purpose flour
2 teaspoons chicken bouillon powder
2-1/2 cups light cream (such as half and half, can use full-fat milk)
1/8 teaspoon ground nutmeg
salt and fresh ground black pepper, to taste
shredded cheddar cheese (use as much as desired)
Instructions:———————————————-
In a medium saucepan add 2 cups water, 2 cups chicken broth and broccoli florets; bring to a boil, then reduce heat to low cover and simmer for about 4 minutes; drain reserving all the liquid.
In a food processor process half of the cooked broccoli until quite smooth; transfer to a bowl.
Coarsely chop the remaining broccoli then add to the smooth processed broccoli; set aside.
In a saucepan melt butter over medium-high heat; add in onion and celery, cook until soft.
Add in garlic; cook for 2 minutes.
Add in flour and chicken bouillon granules; stir for 1 minute.
Add in reserved water/broth mixture stirring constantly.
Reduce heat and simmer gently until thickened (about 5 minutes).
Stir in light cream, nutmeg and all the broccoli; heat through stirring constantly.
Season with salt and fresh ground black pepper to taste.
Ladle into bowls and top with shredded cheddar cheese.
Related posts:
- Kitten’s Cream Of Mushroom Soup
Kitten’s Cheddar Cheese Potato Soup
Creamy Extreme Low-Fat Potato Soup
Broccoli Chicken Stuffing Casserole
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