A bulk bag of frozen Broccoli from our latest Sams Club adventure got put in fridge instead the freezer… not good. With pounds of broccoli needing to be eaten ASAP, I though making a batch of soup would be the best way to go. A quick google search brought me to this recipe on AllRecipes.com. Best Cream of Broccoli Soup it says… we shall see…
- 2 tablespoons margarine
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 2 cups milk
- ground black pepper to taste
- I also added in garlic and salt
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery (and garlic!) until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes. Puree* soup and return to heat.
*Based on many of the recipes comments, I decided to not puree the soup, Instead, use a potato masher and mash it up. This leaves some big chunks of broccoli in the soup, which is fine by me Also, I probably used closer to 10 cups, just eye-balling it, lots of broccoli to use up and all
3. In small saucepan, over medium-heat melt 3 tablespoons butter.
P.S. Melted butter may be the best thing you will ever see and taste in a kitchen. Just sayin…
Stir in flour* ...
*I stirred in the flour and cooked it for a little bit before adding the milk. This gets rid of the “raw flour” taste
...and add milk. Stir until thick and bubbly…
...and add to soup. Season with pepper (and SALT) and serve.
It was a little bland when I first tasted it… so moved the finished soup from the pot to our Croc Pot on low for about an hour or so. My family topped our bowls with grated cheese and bacon bits. Turned out pretty good, considering how easy it was to make. So I’ll be keeping the recipe on file, maybe tweeking it next time by adding more heat somehow or using cream in place of 1/2 the milk. Luckly, it’s turning into soup-making weather outside