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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cream of Broccoli (Cauliflower) Soup Recipe

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This recipe for Cream of Broccoli (Cauliflower) Soup is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - Bunch (1-1/4 Lbs.) brocolli (or cauliflower, or combination of both)
1/2 - Cup butter
6 - Tbsp. all-purpose flour
5 - Cups chicken broth
Salt to taste
1/8 - tsp black pepper
1/4 - tsp. ground netmeg
1 - Pinch cayene pepper
1/2 - Cup Heavy of whipping cream
1/2 - Cup whole milk
Directions:
Directions:
Cut off and reserve 1 cup tiny broccoli (and/or cauliflower) florets for garnish. Cut remaining florets and tender stems into 1-1/2" pieces.

Heat a 4 to 6 quart heavy aluminum pot (not black iron) on medium heat, melt butter. Add flour, stirring constantly, to make a smooth white roux.
Add chicken broth and bring to boil over high heat, stirring constantly. Add broccoli (and/or cauliflower pieces and when mixture return to boil, cover, reduce heat to moderately low and cook until broccoli (and/or cauliflower) is tender.

Remove broccoli (and/or cauliflower) from pot and run through blender or food processor until smooth.
Add salt, black pepper, cayenne pepper, and ground nutmeg to taste. Add reserved florets and continue to simmer on low heat until florets are crispy-tender.

Stir in cream and milk and heat through over low heat.

SERVE HOT !!
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1-1/4 hours
Personal Notes:
Personal Notes:
This is a very low calorie soup: 171 calories per cup, 5g protien, 12g fat, and 12g carbs. You can sprinkle with shredded cheddar cheese.

 

 

 

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