Time for Some Soup!
Written by Gayle
It's raining! In anticipation of the storm I made some Cream of Broccoli soup-one of my cold-weather favorites. Simple and fast, this soup is delicious fresh-made as well as left over. This recipe can be adapted easily by substituting your favorite vegetable--cauliflower, celery, potatoes, carrots, or a mixture!
I got this recipe from a friend years ago, and have adapted it to cut down the fat and sodium. It is delicious the next day!
Cream of Broccoli Soup
- 1 lb trimmed and chopped organic broccoli
- 4 cups chicken or vegetable broth
- additional chicken or vegetable flavoring, as desired
- 1 large bay leaf
- 1/2 cup chopped organic yellow or white onion
- 6 TBSP butter
- 2 cups milk
- 1/3 - 1/2 cup flour
- Grated cheddar cheese, as desired
- In a heavy pot, bring broth to a boil. Add bay leaf.
- Trim and chop the broccoli. I like to peel the tough stems before chopping.
- Add the broccoli to the broth and simmer.
- Meanwhile, melt the butter in a pan and then add the chopped onions and cook and stir over medium heat until tender.
- Add the flour to the onions and stir until smooth.
- When the broccoli is tender, add the milk to the broth
- Stir the butter/onion/flour mixture into the broth and broccoli. Stir until thick and bubbly.
- Taste and adjust the seasonings, as desired. Remove the bay leaf.
- Serve with grated cheese.
Doesn't the rain just make you want to curl up with a bowl of soup and a good book?