Saturday, March 19, 2011

Cream of Broccoli Soup (from the


2 T butter
1/2 cup cream, heavy or light
1 onion, chopped
half n' half
1 russet potato, peeled and chopped
nutmeg to taste
6 cups canned chicken stock, warmed
3 cups chopped broccoli florets and stems
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli and tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

1 comment:

Ashley DeMazza said...

I love cream of broccoli soup and have been looking for a good, easy recipe. Thank you so much for sharing!

Ashley DeMazza
Falls Village, CT