 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg. When it comes to broccoli recipes, this is one of my favorite.Marion Tipton, Phoenix, Arizona Ingredients:
4 cups chicken broth |
2 to 2-1/2 pounds fresh broccoli spears, cut into florets |
1/2 cup chopped green onions |
1 tablespoon canola oil |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1 cup half-and-half cream |
Directions:
1. In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes.
2. Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.
3. In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally. Yield: 4 servings.
|
|