You can cook with confidence and style
My Cream of Broccoli Soup is not only delicious ...
it’s very good for you.
Restaurant Soup Recipe:
Cream of Broccoli Soup Recipe
Preparation time: about 60 minutes.
Serves 8-10 eight ounce portions.
Cooking Conversion Table
Ingredients:
1 1/2 pounds of broccoli, washed and cut into small pieces (save florets for later). Much of the
broccoli stalks can be peeled and diced or sliced
4 1/2 cups water
3/4 teaspoon salt
1 1/2 cups scalded milk or cream
1/3 cup plus 2 tablespoons of butter
1/2 cup flour
3/4 teaspoon white pepper
1 1/2 cups water from cooking broccoli
1 1/2 tablespoons butter
Cheddar cheese, shredded, for garnish (freshly shredded makes a difference) and or a piece of
cooked broccoli
Instructions:
In a sauce pan, combine broccoli, water and salt
Cook until tender; when done, reserve 1 1/2 cups water for the soup
Make a white sauce as follows:
- Heat milk in a double boiler to just below its boiling point
- Melt butter in soup pot and add flour, cooking over low heat for a few minutes (be careful
not to burn) - Add hot milk slowly, stirring constantly
- Add 3/4 teaspoon salt
- Cook and stir until thickened
Now add liquid from the broccoli
Add 1 1/2 tablespoons butter and the white pepper
Mix well and add the tender cooked broccoli and the florets
Let sit a few minutes so florets cook
Ladle your broccoli soup into soup bowls and garnish with shredded cheddar cheese or a cooked
broccoli floret
My soup recipe makes a wonderful meal when served with one of my Bran Muffins.
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