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CREAM OF BROCCOLI SOUP Recipe

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This recipe for CREAM OF BROCCOLI SOUP is from The Dean Family Cookbook Project, 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:  
1/4 large red onion

1 rib celery

1 pound frozen broccoli, partially thawed

6 cups half-and-half

1/4 cup ( 1/2 stick) butter

6 tablespoons all-purpose flour

1 ounce chicken bouillon cubes, crushed (about 3 tablespoons granules; see testers' note)

1/4 teaspoon white ground pepper
Directions:
Directions:
In work bowl of food processor fitted with steel knife blade, coarsely chop onion and celery. Add broccoli; process until finely chopped, but not pureed.

In a large, heavy pot, combine vegetables with half-and-half; bring to a boil over medium-high heat, but be careful not to let it boil over.

Meanwhile, melt butter in a small pot; whisk in flour to make a roux. Cook 3 or 4 minutes.

As soon as half-and-half starts to boil, add roux and stir briskly with a whisk. Stir in bouillon and white pepper. Taste; if additional salt is needed, add bouillon, one crushed cube at a time.

Yield: 4 main-dish servings (8 cups).

Testers' note: Madison's uses a commercial granular (rather than paste-type) chicken base. We crushed 7 Maggi bouillon cubes and found the chicken flavor and saltiness about right. The finished soup is very thick
Number Of Servings:
Number Of Servings:
Yield: 4 main-dish servings (8 cups).

 

 

 

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