LAURA LEE ALICE
COOKS
®
Cream of Broccoli Soup 6 to 8 servings
Ingredients
• 2 (10-ounce) packages of frozen, chopped broccoli (or equivalent)
• ¼ cup chopped onion
• 3-4 cups of good chicken stock, starting with 3 cups adding more if too thick (not
broth)
• 3 Tbsp butter
• 3 Tbsp flour
• 1/8 tsp nutmeg
• 2 cups half & half
• Sea salt and black pepper to taste
Instructions
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.
2. Pour mixture into blender; process until smooth. (An immersion blender works
great for this step!)
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.
Options
• Soup can be served hot or cold.
• Clear glass cups are great for serving the colorful soup.
• Our croutons go great with this soup.
KEYWORDS
cream of broccoli soup, broccoli soup, best broccoli soup
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac