Creamed Broccoli Soup
Yield
10 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 40 | ounces |
broccoli, frozen
|
|
| 2 | each |
celery stalks
thinly sliced |
|
| 1 | large |
onions
thinly sliced |
|
| 4 | cups |
chicken broth
boiled, 1/2 strength |
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 1/2 to 2 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1156 | ml/g |
broccoli, frozen
|
|
| 2 | each |
celery stalks
thinly sliced |
|
| 1 | large |
onions
thinly sliced |
|
| 946 | ml |
chicken broth
boiled, 1/2 strength |
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
|
heavy whipping cream
|
|
Directions
Put broccoli in a large saucepan with celery and onion.
Pour in boiling bouillon; bring to a boil and simmer 15 to 20 minutes until veggies are very soft.
Blend soup to a purée in electric blender.
Season soup to taste with cloves, salt, and pepper.
Add lemon juice and a dash of Tabasco.
Thin to desired consistency with cream.
Adjust seasonings.
Reheat very gently, stirring, and being careful not to let the soup boil.
