"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Broccoli Soup Recipe

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This recipe for Broccoli Soup, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

A.J. "Pete" Landry
Added: Thursday, August 13, 2009


- 1 large broccoli (or about 4 cups of
broccoli rosettes)
- 3 cans evaporated milk
- 1 small bunch shallots
- 3 large onions (diced)
- 4 carrots (sliced)
- 1 clove garlic (minced)
- 2 small bell peppers or 1 large
- Parsley
- 2 cans of cream of mushroom soup
- 2 small cans of mushrooms
- 1 can cream style corn
- ½ cup chopped celery
- 1 lb bacon* (fried and sliced)
- 4 tbsp grated Parmesan cheese
- 1 tbsp Tony Chachere’s
- 1 level tbsp Zatarain crab boil (powdered one – “Pro Mix” - not from bag crab boil nor liquid)
- salt to taste (very little)


Fry the bacon* (not too crisp) and after slice in small pieces – add to soup after you saute the vegetables. Add the bacon grease to the vegetables to saute (optional)

While bacon if frying, par boil the broccoli.

Next, saute the shallots, onions, carrots, bell peppers, mushrooms and celery with the bacon grease or a little olive oil, as needed .

Note: Do not add garlic at this time – will make bitter.

After vegetables are done sautéing, add the evaporated milk, garlic, cream of mushroom soup, cream style corn, cooked bacon, cheese, Tony Sacherie, Zatarain crab boil and cook.

Add salt and pepper to taste while cooking. Cook until done.

* Using “pre-cooked” bacon is much easier – cut it into small pieces

Number Of Servings:
Number Of Servings:
8-10 pints
Preparation Time:
Preparation Time:
About 1 hour total
Personal Notes:
Personal Notes:
This is a receipe a good friend of mine, Arnold Labat gave me. My wife "tweaked" it a little to our taste. Makes a GREAT soup. We freeze it in pint containers for later use also.




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