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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. Ingredients:
2 cups water |
4 cups chopped fresh broccoli (about 1-1/2 pounds) |
1 cup chopped celery |
1 cup chopped carrots |
1/2 cup chopped onion |
6 tablespoons butter, cubed |
6 tablespoons king arthur unbleached all-purpose flour |
3 cups chicken broth |
2 cups 2% milk |
1 tablespoon minced fresh parsley |
1 teaspoon onion salt |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
Directions:
1. In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
2. In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).
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