Mom's Cream of Broccoli Soup
Mom's Cream of Broccoli Soup recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
onions
fresh, chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 ½ | pounds |
broccoli florets
|
|
| 2 | cups |
beef stock
|
|
| ¾ | cup |
light cream (half&half)
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
onions
fresh, chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 680.4 | g |
broccoli florets
|
|
| 473 | ml |
beef stock
|
|
| 177 | ml |
light cream (half&half)
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped, optional |
|
Directions
Melt butter in saucepan; add onion and celery and cook until tender.
Wash and trim broccoli; cut into small pieces. In a large saucepan, add broccoli and bouillon.
Bring to a boil; cover and cook over medium heat for 20 minutes.
Stir in onion and celery.
Purée 2 to 3 batches in blender or food processor.
Return to saucepan, add cream and cook 2 minutes until thickened.
Garnish with chopped scallions and extra cream drizzled on top if needed.
