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Creamy Broccoli Soup Recipe

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This recipe for Creamy Broccoli Soup is from Jess's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 1/2 lb. Broccoli; cut up
6 C. Water
3 lg. stalks of celery, chopped
1 lg. onion, chopped (about 1 1/2 C.)
6 Tbsp. Margarine
6 Tbsp. Flour
7 1/2 C. Water
3 Tbsp. instant chicken bouillon (I use Better than Bouillon)
2 1/4 tsp. salt
1/4 tsp. peper
Dash nutmeg (optional)
1 1/2 C. heavy cream (can use light cream)

Broccoli: Put 1 1/2 tsp salt in 3 inches of water. Boil. Add broccoli. Cover heat to boiling. Cook until tender. Drain.

Heat 6 C. water to boiling in a large sauce pan. Add broccoli, celery & onion. Cover & heat to boiling. Cook until tender, about 10 minutes; do not drain. Place broccoli mixture in food processor. Cover and blend until uniform consistency.
Heat margarine in a large sauce pan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 7 1/2 C. water. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in broccoli mixture, instant bouillon, salt, pepper & nutmeg. Heat just to boiling. Serve w/ grated cheese if desired.
* For cauliflower soup subst. med head (about 2 lb.) cauliflower & add 1 Tbsp. lemon juice.




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