Cream of Broccoli Soup
Even though it's fall, it's still hot in New Mexico. So Cream of Broccoli soup sounded light but filling enough for the 80s+ weather here. This recipe is lighter than some other recipes. I have replaced the cream with half and half. If you like a creamer soup change it back.
Cream of Broccoli Soup
2 tbsp Olive Oil
1 Onion, chopped
2 cloves of Garlic
1/4 tsp Salt
1/8 tsp Black Pepper
4 cups Chicken Broth
2 cups Broccoli Chopped
1 Bay Leaf
1/4 c Unbleached Flour
1/2 Cup Half & Half
Grated Cheddar, for garnishing(optional)
In a large pot over medium heat, add the olive oil and onions and cook for 3 minutes. I used red onions because they are my favorite. But use whatever onions you like best.
Add the garlic and salt and pepper and cook for an additional 2 minutes.
Add the garlic and salt and pepper and cook for an additional 2 minutes.
I make my own chicken broth and save it for soups. Saves a lot of money and gives me something to do with less desired chicken parts.
Add the broth, broccoli, and bay leaf and bring to a boil.
Turn down heat to low, cover and simmer for 30 minutes.
Turn down heat to low, cover and simmer for 30 minutes.
Add flour, by removing 1/2 cup of the broth to a small bowl. Wisk in the flour. Once the lumps have been dissolved add back to the pot. Add the half and half. Bring the soup to a boil, turn the heat down to medium and cook for 15 minutes.
Serve with whatever you like, here I have made a chicken ceasar sandwich.
But if I am not in the mood for sandwiches, I sometimes serve it with either cornbread or biscuits.
Someone isn't thrilled that they can't have cream of broccoli soup...
But if I am not in the mood for sandwiches, I sometimes serve it with either cornbread or biscuits.
Someone isn't thrilled that they can't have cream of broccoli soup...
That bowl of soup-it was dearer than freedom, dearer than life itself, past, present and future.
- Aleksandr Solzhenitsyn
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