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Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Whittier
Added: Thursday, August 24, 2006


1 tbl. butter
1 small onion, chopped
2 cloves of garlic, minced
1/2 tsp. paprika
2 lbs. broccoli florets
1 medium potato, peeled and diced
3 c. water or vegetable broth
sea salt to taste
black pepper to taste
3 tbl. chopped fresh parsley
1 c. milk
3/4 c. grated Parmesan cheese

Set aside 6 florets
Steam remaining broccoli just until bright green.
Heat butter in heavy-bottomed soup pot and saute onion and garlic until onion is tender.
Add paprika, stir together, then add broccoli, potato, water and salt to tast.
Bring to boil, then reduce heat and simmer 20 minutes, uncovered.

Puree in a blender til smooth and return to pot (be careful of the hot liquid - you could also use a hand mixer).

Str in milk and parsley and add lots of ground pepper - heat through - If the soup is too thick, you can thin it with a little more milk.

Serve topped with a reserved broccoli floret and grated parmesan cheese.




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