"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from Cooking with Karen Lauer, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Lauer
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch fresh broccoli, diced
3 c water
2 chicken bouillon cubes
5 T butter or marjorine
5 T flour
1 tsp salt
1/2 tsp white pepper
1/4 tsp curry
1/4 tsp cumin
2 c light cream

Directions:
Directions:
Add the diced broccoli and chicken bouillon cubes to 3 cups of boiling water and allow to boil 8 minutes. Meanwhile, make a thick cream sauce of the butter, flour and spices. Stir until well blended. Add the cream. Cook over medium heat until thick, sirring occasionally with a wisk. Add the thick cream sauce to the broccoli and water mixture. Stir and heat before serving.

Personal Notes:
Personal Notes:
It makes a richer soup when you blend half te broccoli in a blender.

This is simply the best broccoli soup I have ever tasted. I have been able to adapt to my no dairy/no wheat diet by using corn starch and almond milk. Delicious!

 

 

 

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