Cream of Broccoli Soup
There is nothing more comforting than a warm bowl of soup on a cold wintry day. Here is an easy cream of broccoli soup recipe. I use the reserved water from blanching the broccoli instead of vegetable stock.
Servings: 6 yield(s)
Ingredients
  • 4 cups broccoli florets
  • 3/4 cup half and half (or cream)
  • 2 cups milk
  • 3/4 cups water
  • 1 tbsp. unsalted butter
  • 2 tbsp. flour
  • 3 cloves garlic
  • some salt & pepper (to taste)
Instructions
  1. In a large saucepan, add broccoli florets and about 3/4 cups of water. Cover and simmer for 5 minutes.
  2. Drain broccoli, reserving the water.
  3. After a few minutes, puree broccoli and garlic cloves in a blender using reserved water.
  4. Melt a tbsp of butter in a pan and slowly mix in the flour. Whisk well and add 2 cups milk.
  5. Add pureed broccoli into the milk and bring it to a boil, stirring constantly.
  6. Add seasonings, salt and pepper to taste.
  7. Serve broccoli soup garnished with croutons and some grated cheese.