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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup is from Webster 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:  
32 oz. Chicken Broth
½ gallon (32 oz.) Whipping Cream
1 medium head of Broccoli (3-4 cups)
1 small onion
3-4 C. shredded Cheddar Cheese (medium to sharp)
¼ C. Cornstarch
Directions:
Directions:
1) Bring chicken broth to a medium boil in a saucepan.
2) Cut up broccoli and chop the onion.
3) Add broccoli florets, stems and onions to the saucepan.
4) Boil until the broccoli is tender.
5) Set aside 8 oz.of whipping cream.
6) Pour the rest into the saucepan.
7) Bring the broth back to a medium boil.
8) Place the 8oz of whipping cream into a shaker cup.
- Add cornstarch. Shake until cornstarch is mixed
- thoroughly with the whipping cream.
9) Pour mixture into the boiling broth; allowing to boil
- until soup thickens.
10) Stir constantly to keep the broth from burning
- to the bottom of the pan.
11) Once the soup is thickened. Take the soup off the heat.
12) While stirring, add shredded cheese.
13) Stir until cheese is melted.


NOTE: Whole milk can be used instead of whipping cream, you may need to add more cornstarch to thicken.

 

 

 

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