Cream of Broccoli Soup

Cream of Broccoli Soup

This tasty broccoli soup is a delightful contrast of textures with half of the broccoli puréed and the other half roughly chopped.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
205 Calories

Recipe Instructions

Step 1
Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
Step 2
In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
Step 3
In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
Step 4
Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.
Cream of Broccoli Soup
Cream of Broccoli Soup
Cream of Broccoli Soup
Cream of Broccoli Soup

Ingredients

  • 1 onion, chopped
  • 4 cups water
  • 2 tablespoons margarine
  • 4 cups broccoli florets
  • 1 large stalk celery, chopped
  • 2 tablespoons chicken bouillon powder
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup shredded sharp Cheddar cheese
  • 0.33333298563957 cup all-purpose flour
  • 2.5 cups whole milk

Categories

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