Cream of Broccoli Soup I

Half of the blanched broccoli in this recipe is pureed and added to a creamy broth, while the other half is roughly chopped and folded into the soup base with a dash of nutmeg. Serve garnished with grated cheddar cheese.

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

Ingredients

• ¼ teaspoon ground nutmeg
• ⅓ cup all-purpose flour
• 1 onion, chopped
• 4 cups water
• 2 tablespoons margarine
• ¼ teaspoon ground black pepper
• ½ cup shredded sharp Cheddar cheese
• 2 ½ cups whole milk
• 4 cups broccoli florets
• 1 large stalk celery, chopped
• 2 tablespoons chicken bouillon powder

Recipe Instructions

Step 1

In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.

Step 2

In a food processor or blender, process half 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 about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.

Step 4

Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.