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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup is from The 'Souper' Soup 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 lb. broccoli (the whole stalk may be used)
1 tbsp. butter
¼ c. yellow onions, chopped
¼ c. green pepper, chopped
1 tbsp. flour
3 c. chicken broth
1-2 tsp. curry powder
½ tsp. pepper (or more)
½ c. cream or milk
½ c. sour cream
pinch of nutmeg
salt, as needed
few drops of hot pepper sauce (if a little heat is desired)
Garnishes; snipped chives and lime wedges
Directions:
Directions:
Peel and chop the whole broccoli stalk and flowerets. Sauté the broccoli in the butter along with the onions and green pepper until very tender. Sprinkle this mixture with flour and stir it in. Add the chicken broth, curry powder, and pepper to taste. Cook for 20 minutes. Cool slightly, and then puree the soup until smooth in a blender or with a hand blender. Stir in the cream, and adjust the seasonings as desired. Chill for 4 hours and serve with a dollop of sour cream in each bowl or cup. Add chives for garnish if desired, and pass lime wedges at the table.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This soup is also delicious hot, if you choose to make it in the winter.

 

 

 

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