Cream of Broccoli Soup

This is another soup recipe requiring use of a food mill, an investment I reluctantly made for the Cream of Mushroom Soup back in January. Now I don’t now how I lived without one for so long. The soup is rich and tasty without being heavy.

Servings: 8

Fresh
   1 lb. onion, approximately 2 medium onions
   3 lbs. fresh broccoli
   1/4 cup (1/2 stick) butter
   8 cups Chicken Stock
   1 cup whole milk
   1 cup Croutons, if desired

Pantry
   1 Tbsp. salt

Prepare vegetables
Coarsely chop broccoli and onions and set aside. Separate a few broccoli florets and put aside for garnish. Melt butter in a large stock pot. Add broccoli, except for the florets for garnish, and onion and saute for 7 to 10 minutes or until tender.

Add stock and simmer
Add stock and bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender.

Process soup
Once soup is done simmering, process through a food mill. Return processed soup to the large pot. Add the milk and heat thoroughly over medium heat. Add salt and adjust seasoning to taste.

Serve
Serve soup warm and garnish with florets. Serve with fresh Croutons if desired.

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