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.