Friday, December 6, 2013

Creamy Broccoli Soup basic, hearty soup could be a wonderful main course, served with some crusty bread and saladede carottes.   Mmmmm, that sounds good!  But, no.  My hubby would be wondering where the meat is.  So I like to serve this with his favorite meat, grilled chicken breasts...NOT!  Actually, he doesn't mind grilled chicken breasts when they are served with this soup.  Using this soup to dunk the chicken in is heavenly!
Okay, so sometimes I do add sausage (like a good nitrate-free kielbasa, cut into bite-sized pieces and sauteed before adding to the soup) and it is equally good.  But serving it just as stated in the recipe is my favorite.  With bacon bits and Parmesan...
This recipe makes a pretty large pot of soup, but the leftovers are just as good as when it is fresh. 

Creamy Broccoli Soup
Serves 4 as a main course; 6-8 as a starter or side
  • 2 T butter
  • 1 medium-sized onion, chopped
  • 1 stalk celery, chopped
  • 3 C chicken broth
  • 8 C broccoli florets
  • 3 T butter
  • 3 T sprouted soft flour
  • 2 C whole milk (or 1 C milk and 1 C cream)
  • Pinch nutmeg
  • Black pepper
  • Optional garnishes: bacon bits, freshly grated Parmesan or cheddar cheese
  1. Melt 2 T butter in medium sized stock pot.
  2. Saute onion and celery until tender.
  3. Add broccoli and broth, cover and simmer for about 15 minutes, or until broccoli is tender.
  4. Using a potato masher, mash some of the soup, leaving some pieces of broccoli.
  5. Make a roux with the remaining butter, flour and milk.  Stir until thick and bubbly, and add to soup.
  6. Season with nutmeg and pepper.  Garnish if desired and serve.

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