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Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup is from Marie Elena & Jim's 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:  
1 Bunch of Fresh Broccoli (1½ lbs)
1 medium size Onion, Chopped (1½ lbs)
2Tbsp Butter or Margarine
1 Potato, pared & diced (1cup)
2 cans (13¾ oz each) Chicken Broth
½ tsp Salt
Dash Cayenne
1cup Light Cream or Half & Half
1/8 tsp Ground Nutmeg
Directions:
Directions:
Trim outer leaves & tough ends from broccoli. Separate stalks and cut into 2-3 shorter lengths. Parboil in salted boiling water for 5 minutes. Drain well.

Sauté onions and butter in large saucepan for 5 minutes until soft but not brown. Add potatoes, chicken broth, salt, and cayenne. Heat to boiling; lower heat; simmer 15 minutes. Add Broccoli. Reserve a few flowerets for garnish; simmer 5 minutes until vegetables are tender.

Pour mixture ½ at a time into electric blender; cover; whirl until smooth. Return mixture to saucepan; add cream and nutmeg; bring to a boil (if soup is too thick, add more cream or milk). Taste and add more salt if needed.

Garnish with reserve broccoli flowerets.

 

 

 

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