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Cream of Broccoli Soup 6 to 8 servings
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Ingredients
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• 2 (10-ounce) packages of frozen, chopped broccoli (or equivalent)
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• ¼ cup chopped onion
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• 3-4 cups of good chicken stock, starting with 3 cups adding more if too thick (not
broth)
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• 3 Tbsp butter
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• 3 Tbsp flour
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• 1/8 tsp nutmeg
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• 2 cups half & half
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• Sea salt and black pepper to taste
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Instructions
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1. In medium sauce pan, combine broccoli onion and chicken stock;
bring to boil. Simmer for 10 to 15 minutes or until broccoli is tender.
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2. Pour mixture into blender; process until smooth. (An immersion blender works
great for this step!)
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3. Melt butter in a large skillet, medium heat; add flour and nutmeg. Using a whisk,
stir until smooth; slowly whisk in
half and half, then broccoli puree. Cook over medium heat, constantly whisking,
until the soup bubbles. REmove
from heat and serve or let cool and refrigerate. Season with salt and pepper to
taste.
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Options
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• Soup can be served hot or cold.
• Clear glass cups are great for serving the colorful soup.
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• Our croutons go great with this soup.
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KEYWORDS
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cream of broccoli soup, broccoli soup, best broccoli soup
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