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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I've never pureed broccoli for cream of broccoli soup, but I love it! I used vegetable broth in place of the chicken broth and didn't notice the difference. This is a fast easy recipe you can whip up during the week. This recipe won the Spirit of Betty Crocker Award. Recipe courtesy of Lisa Brannen and Betty Crocker's Best-Loved Recipes. Thank you Lisa! Ingredients:
1 1/2 lbs broccoli |
2 cups water |
1 stalk celery, chopped (3/4 cup) |
1 medium onion, chopped (1/2 cup) |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2 1/2 cups chicken broth |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 dash ground nutmeg |
1/2 cup heavy whipping cream (to make it lighter use milk or half and half) |
cheese, shredded (optional) |
Directions:
1. Remove flowerets from broccoli and set aside.
2. Cut stalks into 1 inch pieces.
3. Heat water to boiling in a 3-quart saucepan.
4. Add broccoli flowerets and stalk pieces, celery, and onion.
5. Cover and heat to boiling.
6. Boil about 10 minutes or until broccoli is tender (do not drain).
7. Carefully place broccoli mixture in blender.
8. Cover and blend on medium speed until smooth.
9. Melt butter in a 3-quart saucepan.
10. Stir in flour.
11. Cook, stirring constantly, until mixture is smooth and bubbly. Remove from heat.
12. Stir flour into broth mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
13. Stir in broccoli mixture, salt, pepper, and nutmeg.
14. Heat just to boiling.
15. Stir in whipping cream. Heat just until hot (do not boil).
16. Serve with cheese.
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