Saturday, December 1, 2012

Quick & Easy Cream of Broccoli Soup

Last week I was wondering what to make for dinner. I glanced through the pantry and fridge and decided we could make cream of broccoli soup, which I had never done. I found a recipe online, made some slight alterations to accommodate what we had, and it was delicious! I recommend adding this to your winter menu:

  • 2 1/2 tbsp. butter
  • 1/2 cup chopped onion
  • 1/2 tsp. crushed garlic
  • 2 cups chicken broth
  • 1 lb. broccoli, fresh or frozen (I had frozen broccoli & cauliflower blend, so it came out with a milder taste)
  • 1 1/2 tbsp. flour
  • 1 cup milk
  • pepper to taste
  1. Saute the onion and garlic in 1 tbsp. of butter. 
  2. Add broccoli and broth, cover, and simmer for 10 minutes or until broccoli is tender.
  3. Puree the soup in a blender (or with a stick blender if you have one) and return to pot. 
  4. In a small pan, melt 1 1/2 tbsp. butter. Stir in the flour and milk until thick and bubbly. 
  5. Add to soup. Season with pepper and serve. 
For a healthier version, saute the onion and garlic in olive oil and use low-sodium chicken broth. The original recipe also includes chopped celery (sauteed with the onion), but we didn't have any.
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