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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quick recipe for broccoli soup on nights you are just to tired to stay in the kitchen and cook. Serve with a green salad and garlic toast and you have a complete meal. Found in the book Sunday Night Supppers and I changed and added a few things. I have used canned milk when I didn't have half-and-half and added some cooked chicken with the soup,. Ingredients:
4 slices bacon |
1 small onion, finely chopped |
1 garlic clove, minced |
3 large potatoes, shredded |
2 cups chicken broth |
1 (10 ounce) package of frozen broccoli florets |
1/4 cup butter |
3 tablespoons flour |
1 pint half-and-half |
1 teaspoon salt |
Directions:
1. Cut bacon into chunks and fry bacon in a deep skillet. Remove bacon and drain on paper towels. Drain all but 1-1 1/2 Tbls. of bacon grease.
2. Use the bacon grease and cook onion, potatoes, chicken broth and 1 teaspoon salt. Cover and cook about 10 minutes. Add broccoli and cook additional 5 minutes.
3. In a separate large saucepan, melt butter and add flour. Stir until bubbly. Gradually add the cream and stir constantly until mixture thickens.
4. Stir in potato-broccoli mixture and heat just until thoroughly hot.
5. Sprinkle with crumbled bacon on top of each serving.
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