Cream of Broccoli Soup
Ingredients
- 4 cups water
- 4 cups broccoli florets
- 2 tablespoons margarine
- 1 onion, chopped
- 1 large stalk celery, chopped
- ⅓ cup all-purpose flour
- 2 tablespoons chicken bouillon powder
- 2 ½ cups whole milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp Cheddar cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
- In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
- In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
- Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.
Source
Original recipe: View Original