Sunday, April 14, 2013

Cream of Broccoli Soup

I've talked about this recipe quite a bit, but then I realized that I have never actually posted it.  It is basically the same as my Cream of Asparagus soup but made with broccoli.

I had left over stems from my Broccoli Salad, and I saved them especially for Cream of Broccoli soup.  I really love this recipe because unlike other cream soups, this one actually tastes like vegetables with only 1 cup of milk, cream or half and half!

1 medium onion
2 tsp butter
1-2 Tbl flour
4 cups chicken broth
4-6 cups broccoli florets
1 cup milk or cream

Okey dokey.  Melt your butter in a Dutch oven and throw in your chopped onion.  Let that sauté for about 5 minutes or until it's softened.  Then toss in the flour and cook for a minute, stirring well.  Lastly pour in your chicken broth and birng to a simmer and allow it to cook for another 5 minutes.

While that's happening, chop up your broccoli into small pieces.   Then throw it in the pot. I always use masses of broccoli, probably more than is in the actual recipe.  Cook the broccoli in the onion broth mixture until their tender.  I cover mine and just let it cook.  If you're using broccoli heads and stems you'll need to cook it longer FYI.

Then use your handy dandy immersion blender (!) and cream the soup right in the pot.  OK, if you don't have an immersion blender you can use a regular blender or food processor.

Once that's done, pour in the cream (milk, whatever) and heat through.  Then it's all ready to serve.  I like mine with croutons.

It's so delicious and broccoli-ey and relatively healthy! 
It's a nice fresh soup perfect for a chilly spring night.
MyMeatlessMondaysKeeping It Simple

Jam Hands

1 comment:

Christina @ It's a Keeper said...

I love Cream of Broccoli Soup! This recipe looks very similar to mine...delicious!