Cream of Broccoli Soup I

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

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

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.