I have always wanted to make cream of broccoli soup and this was a great first try. It was a little on the watery side, so if you prefer it thicker, you could just add less milk or add another thickener, in addition to the flour, like cornstarch, etc. I used butter and reduced the amount to 1.5 TBSP. I used a quarter onion and added 2 celery stalks and it was more than enough. This was the first time I cooked with raw onion in about a year and a half. I learned that I can eat cooked onion, but being around raw onion cooking still makes me feel off and sick. So now I know! Next time I will use onion powder and add more celery. Very tasty, healthy, and full of nutrients! Enjoy….
-
4 cups water
- 4 cups broccoli florets
- 2 tablespoons margarine
- 1 onion, chopped
- 1 large stalk celery, chopped
- 1/3 cup all-purpose flour
- 2 tablespoons chicken bouillon powder
- 2 1/2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded sharp Cheddar cheese
Directions
- 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.
- In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
- 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.
- Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
