Cream of Broccoli Soup
- Number of Servings: 8
Ingredients
2 tablespoons butter1 onion, chopped1 stalk celery, chopped3 cups chicken broth8 cups broccoli florets3 tablespoons butter3 tablespoons all-purpose flour2 cups milkground black pepper to taste
1. Melt 2 tablespoons butter over medium-low heat in medium sized stock pot. Add and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Set aside and let cool a bit if time allows.
2. Pour the soup into a blender, filling the pitcher no more than 2/3rds full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before increasing power. Puree in batches until whatever level of smoothness suits you and pour it back into the stock pot. (Alternately, you can use a stick blender and puree the soup right in the cooking pot.)
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour until fully blended and then add 1.5 cups milk. Stir continuously until thick and bubbly, and add to soup. Add the remaining 1/2 cup of milk directly to the soup as otherwise the soup becomes very thick. (if you prefer very thick soup, add all the milk to the butter and flour mixture). Season with pepper and serve.
Makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KATZEYESPA.
2. Pour the soup into a blender, filling the pitcher no more than 2/3rds full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before increasing power. Puree in batches until whatever level of smoothness suits you and pour it back into the stock pot. (Alternately, you can use a stick blender and puree the soup right in the cooking pot.)
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour until fully blended and then add 1.5 cups milk. Stir continuously until thick and bubbly, and add to soup. Add the remaining 1/2 cup of milk directly to the soup as otherwise the soup becomes very thick. (if you prefer very thick soup, add all the milk to the butter and flour mixture). Season with pepper and serve.
Makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KATZEYESPA.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 8.2 g
- Cholesterol: 22.5 mg
- Sodium: 82.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.1 g
- Protein: 6.1 g
Member Reviews
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NIXY72
It was a great base for a soup but had very little flavour. I would recommend adding some tarragon, thyme, and celery seed to pick up things a bit (or a lot). Adding the cheese would help but it needs a better flavour base than what the vegetables, stock and milk offers. A great start nonetheless. - 12/9/11