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Creamy Broccoli Soup Recipe

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This recipe for Creamy Broccoli Soup, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Kathy Korey
Added: Saturday, March 1, 2008
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. broccoli
2 c. water
1 large stalk celery, chopped (about 3/4 c.)
1 medium onion, chopped (1/2 c.)
2 tbsp. butter or margarine
2 tbsp. flour
3 c. grated Cheddar cheese
2 1/2 c. water
1 tbsp. instant chicken builion
3/4 tsp. salt
1/8 tsp. pepper
Dash of nutmeg
1/2 c. whipping cream
Directions:
Directions:
Heat 2 c. water to boiling in 3 qt. saucepan. Add broccoli, celery, onion. Cover and heat to boiling. Cook until tender, about 10 min. Do not drain. Place in blender, cover and blend until well mixed.
Heat butter or margarine in 3 qt. saucepan over low heat until melted, stir in flour. Cook, stirring constantly until mixture is smooth and bubbly. Add Cheddar cheese and stir until melted. Remove from heat. Stir in 2 1/2 c. water. Heat to boiling stirring constantly. Boil and stir 1 min. Stir in broccoli mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream, heat but do not boil.

 

 

 

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