Hi Friends!! Our temperature was 80 yesterday and dropped to 49 this morning, so that means it’s soup time!! This soup is perfect and came from a little restaurant that I frequented as a kid. I have changed just a few things from the original recipe, but it’s very similar. Feel free to add cheese, it’s great with sharp white or yellow cheddar. It is posted on another past blog post with several other recipes, but I wanted to share it alone, so it wasn’t missed! I hope that you are all “cozied” up on this brisk Fall day! Cheers!
Perfect Cream of Broccoli Soup: (This is a double recipe) You can substitute the water and stock base for homemade chicken stock as well!)
- 10 cups water
- 2 Tbsp chicken stock base (use better than bouillon)
- 3 14.4 oz bags of frozen broccoli (I use the tender small cut broccoli)
- 1 large onion, diced
- 2 bay leaves
- 1/2 cup butter
- 10 Tbsp flour (you can also use gluten free cup for cup)
- 2 cups evaporated milk or light cream (I use a 12oz can evaporated milk and 1/2 cup light cream or half and half)
- 1 tsp salt
- 2 tsp onion salt
- 1/2 cup heavy cream, whipped for topping the soup (optional)
Combine water and stock base( or chicken stock), broccoli, onion, and bay leaves. Cover and cook over medium heat for approximately 35 minutes, or until the vegetables are very tender. Remove bay leaves. Melt butter in a large skillet. Whisk in the flour a few tablespoons at a time until you create a rue. Gently cook the flour and butter over low heat for about 8 minutes stirring frequently. Gradually whisk the butter and flour mixture into the vegetable and stock mixture. Add in the milk or cream, salt, and onion salt. Taste to make sure it is well seasoned and add more salt if needed. Heat but do not boil. Top with a dollop of whipped unsweetened cream if you’d like. I serve this with warm, toasty bread, but you can always add sliced cheese, lunch meat, or fresh fruit on the side as well. It’s sure to be a hit in your home, even with little ones. Enjoy!!