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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cream of Broccoli soup Recipe

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This recipe for Cream of Broccoli soup is from The Revised Gray Family 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:  
3 cups chicken broth
2 medium onions- chopped
4 cups fresh or frozen broccoli florets**
1 tsp. thyme
1 bay leaf
2 small garlic cloves
4 Tbsp. butter
2 Tbsp all-purpose flour
1/2 tsp salt
dash pepper
4 cups milk or half and half
Shredded Cheddar cheese
Sour cream
Directions:
Directions:
Combine chicken broth, onions, broccoli, thme, bay leaf and garlic cloves.

Bring to a boil. Simmer, partially covered, for 10 minutes. In a small saucepan, melt butter. Stir in flor, salt and pepper. Add milk gradually, stirring constantly until all milk is added; mixture will be lump at first, but will smooth out as you keep stirring. cook, stirring occasionally, till mixture bubbles and thickens.

Remove and discard bay leaf from broccoli mixture. Reserve 1 cup florets. Puree remainder in batches in blender or food processor for 30 seconds, or until very smooth. Add florets and pulse once or twice.

Transfer to large bowl. Add milk mixture, stirring until will combined. Adjust seasoning. to taste Serve hot with shredded cheddar cheese and sour cream on the side.
Personal Notes:
Personal Notes:
**We like to eat a lot of fresh broccoli, steamed or in salads, etc, but nobody likes the stalks! So whenever I'm preparing fresh broccoli, I cut off the stalks and throw them in a plastic bag and into the freezer. When I have enough, I use them to make soup, since it gets pureed anyway! I usually have a cup of packaged frozen florets
that I cook and then use in the above recipe as my "reserved florets" that I add after pureeing. Waste not, want not!

 

 

 

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