Monday, November 15, 2010

Today's soup recipe

We had cream of broccoli soup today at lunch time. We used my favorite recipe from I don't follow it to the letter but use it as a basic starting point. Today I opted not to make the roux to thicken the soup but just added the milk to the blended veggies and broth and cooked it till it thickened on its own. Not quite as smooth and creamy as it could have been but it also didn't have the extra fat and calories from the butter and flour I would have been adding. I will cut and paste the recipe here but if you have an account with a recipe box on you can see the recipe here and bookmark it or save it to your box.

Best Cream of Broccoli Soup


2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
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