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Cream of
Broccoli Soup
My very own recipe
Cream of broccoli soup has always
been one of my favorites and it's so quick and easy too. It's one
of the staples of our diet in the Newbery household. I usually
just throw things in a pot, so remember that all measures are very
approximate.
INGREDIENTS
| Broccoli, cut into small
pieces |
|
4 cups |
|
| Onion, diced |
|
1 or 2 |
|
| Potato, diced |
|
2 or 3 large |
|
|
Chicken broth
or water |
|
4-5 cups |
|
| |
|
|
|
| Milk |
|
4 cups |
|
| Water |
|
1/2 cup |
|
| Corn Starch or flour |
|
3-4 Tbsp |
|
| |
|
|
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| Salt and pepper |
|
to taste |
|
METHOD
-
Put the broccoli, onion, potato
in a large soup pot and cover with chicken broth or water.
-
Bring to a boil and then turn
down to medium and let boil for about 20-30 minutes.
-
Depending on whether you like
chunky soup or smooth soup, you can blend the soup in a blender and
return to pot, or just use a potato masher to break things up.
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Add milk and bring to a boil.
-
Thicken using corn starch or
flour (I use either, but prefer flour).
-
Add salt and pepper to taste.
NOTES
-
I love to use left over mashed
potatoes in this. It makes for a nice texture and flavor.
-
Chicken broth makes it much more
tasty, but water works good too.
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