Cream of Broccoli Soup




3/4 lb. broccoli
2 cups water
3/4 cup celery, thinly sliced (optional)
3 tsp. chicken bouillon
1/4 cup onion, minced
2 tbsp. butter or
2 tbsp. flour
1 cup half and half
1/8 tsp. white pepper
1/8 tsp. nutmeg, ground
Parmesan cheese, grated


Wash broccoli and cut off flowerets. Chop flowerets; set aside. Peel stems and chop coarsely. Place broccoli stems, water, celery and bouillon granules in a medium saucepan. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 20 to 25 minutes or until tender. Place, half at a time, in a blender container or food processor bowl. Cover and blend or process until smooth; set aside.

In the medium saucepan over medium-high heat, saute onion in butter or margarine for 5 minutes or until golden. tir in flour. Cook and stir for 1 to 2 minutes. Slowly stir in puree and flowerets. Stirring over medium-high heat, bring to a boil and boil until flowerets are tender and mixture is thickened, about 10 minutes. Reduce heat. Stir in half-and-half, white pepper and nutmeg. Heat through (do not boil).

To serve, sprinkle with Parmesan cheese and paprika.

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