Cream of Broccoli Soup


  • Butter
  • 1/4 onion
  • 1 clove of garlic
  • 1 to 2 cups of broccoli florets
  • 1/3 stalk of celery
  • 1.5 cup of chicken broth
  • 3 tablespoons of fresh milk
  • Pepper

DIRECTIONS (30 mins)

Prepare (10 mins)

  • Wash the broccoli and celery (optional).
  • Chop 1/4 onion into slices and 1 clove of garlic in quarters,
  • Chop ~1/2 broccoli into 1 to 2 cups and 1/3 stalk of celery.
  • Prepare 1.5 cup of chicken broth.

Cook (20 mins)

  • Melt 2 tablespoons butter in a medium-sized stock pot, and saute onion and celery (optional) until tender.
  • Add broccoli and broth, cover and simmer until broccoli is tender, about 10 minutes.
  • During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
  • Puree in a blender until very smooth. If necessary, blend in batches or use a few quick pulses to get the soup moving before leaving it on to puree.
  • Stir in the milk (cream or yogurt) and reheat gently; do not boil.
  • Season with pepper to taste, and serve.



Post a Comment

to top