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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This is an easy yummy soup! I cheat or rather amend this soup with a can of Campbell's Broccoli Cheese to help bring the flavors together. Don't worry, it's way better than just opening the can :) I serve this with a home made bread or focaccia! Submitted some corrections for the jerk of a critic/editor who, ironically, can't spell! But hey, thanks! Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 onion, chopped |
3 garlic cloves |
2 bunches broccoli |
water |
2 chicken bouillon cubes |
1 teaspoon curry powder |
1 teaspoon salt |
1 teaspoon pepper |
10 ounces broccoli cheese soup |
12 ounces evaporated milk |
1/2 cup cream |
Directions:
1. Melt butter in pot.
2. Add olive oil, onion, and garlic and saute until onion is tender.
3. Don't only use the florets skin the stalks and add them too - they're great!
4. Add broccoli and water and bullion to barely cover the broccoli.
5. Bring to boil and cook until broccoli is al dente (which means to the tooth easy to bite through but still has firmness). About 10 minutes.
6. If you like it smooth puree all or part in a blender or stick blenders work great!
7. Add can of Campbell's Broccoli cheese.
8. Add a slurry of 1/4 c flour and evaporated milk. and check that it's thick as you like. - if not thick enough, add 2T of flour for each quart of water.
9. Add cheese, salt, pepper, and other seasonings (like the curry, jakesoup jerk) to taste.
10. Finish with heavy cream to taste but you may no longer boil.
11. Like any soup it taste better the longer it sets so, fix it early if you can, but it's great fresh too.
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