Monday, November 23, 2009

Cream of Broccoli Soup

I have had many many many requests for my Cream of Broccoli Soup recipe. The trouble is, that it's not in a cookbook, it's in my head. So, this evening when I made this soup for dinner, I took the time to write down the ingredients and steps.


-1 white onion
-2 celery stalks
-1 medium carrot
-2-3 cloves garlic
-16 oz. frozen broccoli flowerets, thawed and chopped into 1" pieces
-32 oz. vegetable stock
-4 tbsp. butter
-4 tbsp. flour
-1 1/2 cups heavy whipping cream
-1/2 teaspoon Lawry's salt or regular salt
-1/2 teaspoon garlic pepper or regular pepper
-Dash of ground nutmeg (optional)
-Shredded cheddar cheese (optional)

1. Chop onion, celery stalks, and carrot and set aside in a bowl with 2-3 cloves minced garlic.

2. Make a roux out of 4 tbsp butter and 4 tbsp flour.

3. As the roux begins to thicken and bubble, slowly stir in 32 oz. of vegetable stock and bring to a boil.

4. Add in your onion, carrot, celery and minced garlic and boil over medium-high heat for approximately 15 minutes or until vegetables are tender.

Mmmmmmm... I guarantee you it smells delicious at this point.

5. Add in broccoli, salt, and nutmeg. Continue to boil until broccoli is tender and cooked through.

6. Stir in 1 1/2 cups heavy whipping cream and simmer over low heat for an additional 5 minutes, or until hot.

7. Garnish with cheese if desired.

This soup is deliciously thick and hearty... perfect for chilly winter nights.



Andrea said...

That sounds so good on these cold winter nights! Thanks for sharing!

Consuela said...

How many servings does this make? It sounds so delicious!

Amy said...

Hi There!

The recipe technically serves 8, but those would be 8 relatively small servings. I would say this recipe would easily feed 4 hungry adults, OR make 8 appetizer sized portions. Hope this helps!

~Amy :)

patil said...

Awesome recipe!

Related Posts with Thumbnails