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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream of Broccoli Soup without the cream Recipe

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This recipe for Cream of Broccoli Soup without the cream is from Bell Supply Employee 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 1/2 lbs broccoli
1/4 c (1 stick) unsalted butter
1/2 c chopped onion
1 c chopped leak (white part only)
1 stalk celery, chopped
1 baking potato, peeled and diced
3 1/2 c chicken stock
1 t powdered chicken bouillon
1 t lemon juice
salt pepper and paprika to taste
Directions:
Directions:
Cut broccoli florets from stems, reserving broth and setting aside 2 or 3 florets for garnish.
Cut each broccoli stalk into 5 or 6 pieces.
In a deep skillet over low heat, melt butter.
Add broccoli florets, onion, leek, celery, and potato.
Cover, and simmer for 30 minutes or until vegetables are tender.
Meanwhile, in a large saucepan, over medium high heat, bring stock, bouillon, and broccoli stalks to a boil.
Reduce heat to medium-low and simmer for 30 minutes. Strain stock, discarding the stalks, and set aside.
In a blender, puree softened vegetables.
Add to stock.
Add lemon juice.
Season with salt, pepper and paprika.
To serve, ladle into soup bowls, Cut reserved broccoli florets into small pieces and sprinkle on the soup.
Serve hot or cold.
Number Of Servings:
Number Of Servings:
4

 

 

 

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