Pinky's Cream of Broccoli Soup
This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.
Ingredients
| 2 | tablespoons |
butter
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | large |
potatoes
|
|
| 1 ½ | pounds |
broccoli florets
|
|
| 1 | quart |
chicken broth
|
* |
| ⅛ | teaspoon |
red pepper flakes
optional to taste |
* |
| 1 | pinch |
nutmeg
|
* |
| 1 | cup |
light cream (half&half)
or cut with milk to reduce fat |
Directions
Sauté onion and garlic in butter until the onions become transparent.
Add the chopped potatoes, broccoli, broth, salt, pepper and red pepper.
Heat to the boil, reduce heat and simmer for about 30 minutes.
Carefully, transfer the mixture (about ⅓ at a time) into the blender and pulse six or seven times for each batch. Use a dish towel to hold the top of the blender to prevent hot liquid from hitting the ceiling!
Place the blended soup into a Crockpot or slow cooker and add cream and a pinch of nutmeg. You can reduce the fat by substituting milk for the cream or using just a touch of cream with some milk.
Heat on low for another half hour and then let sit until dinner.
Taste for seasoning; garnish and serve warm, not hot.
This is also good as a cold soup.
This is a great soup.
Nutrition Facts
Serving Size 284g (10.0 oz)
