Cream of Broccoli Soup

P1100169

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

  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.
  2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
  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.
  4. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
  5. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
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