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Broccoli Soup Recipe

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

Contributor:  
Contributor:  
Jackie Yeaney

Category:
Category:

Ingredients:  
Ingredients:  
4 Tablespoons butter

1 onion, thinly sliced

4-6 small potatoes, thinly sliced

1.5 to 2 lbs (about 4 cups) frozen broccoli (thawed if you think of it)

2-3 cups chicken broth

Pepper

1 - 1 1/2 cups 1/2 and 1/2

4 oz Sharp cheddar cheese


Directions:
Directions:
Melt butter in pan, do not brown.

Add onion, potatoes, and broccoli

Toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.

Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.

Put in blender and puree until smooth. Pour back in pan, add, pepper, and 1/2 & 1/2. Add more chicken stock and 1/2 & 1/2 to get to the consistency you want. Simmer gently

Add cheese. Mix until melted. DO NOT BOIL

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Sometimes I don't add the cheese. Serve with garlic bread or the crab crostini

 

 

 

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