Cream of Broccoli Soup I Recipe
- 4 cups water
- 4 cups broccoli florets
- 2 tablespoons margarine
- 1 onion, chopped
- 1 large stalk celery, chopped
- ⅓ cup all-purpose flour
- 2 tablespoons chicken bouillon powder
- 2 ½ cups whole milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp Cheddar cheese
step 1: In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
step 2: In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
step 3: In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
step 4: Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.