Saturday, October 9, 2010

Broccoli + Soup

Soup season has begun. 
My family loves eating soup, especially when I make my homemade honey wheat bread. 
When the air turns crisp, I religiously make soup once a week. 
This recipe is my mom's. My boys devour this soup. And the best thing about - it's a 30 minute recipe!

Cream of Broccoli Soup

  • 1/2 cup chopped onion
  • 2 10 oz packages frozen broccoli pieces*
  • 2 cans chicken stock
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 cups half & half or milk
  • salt and pepper to taste
Sauté onion and a little bit of water in a cocoa cup by covering cup with a baggie and microwaving for 2 min or until onions are transparent. Cook broccoli and onion in stock until tender and crisp, about 10 min. Meanwhile, melt butter and add flour with whisk, stirring constantly until blended well. Add half and half or milk and thicken. Stir constantly over medium heat. Add veggies and liquid to the white sauce. Salt and pepper to taste. Mix well.

Sometimes I add a cup or two of cheese to make it a broccoli cheese soup. Any soup with a cream base is fattening, but souper good. 

*If you can't find the small pieces of chopped brocolli, just use the frozen broccoli cuts and after it is cooked through, break up the broccoli into smaller pieces with a masher.)

1 comment:

ads said...

I love soups too when the weather turns cold. They aren't generally filling enough for dad, but the broccoli soup really is good. We haven't made it in quite a while because we are on the healthy kick.