Cream of Broccoli Soup
Try this recipe for a creamy and flavorful broccoli soup. It's easy to make and packed with nutrients.
Try this recipe for a creamy and flavorful broccoli soup. It's easy to make and packed with nutrients.
- Carbohydrate 22.7765926331223 g
- Cholesterol 12.3063737411752 mg
- Fat 8.60689264067265 g
- Fiber 4.28755402974974 g
- Protein 8.40888787246405 g
- Saturated Fat 3.35718530936085 g
- Serving Size 1 1 Serving (360g)
- Sodium 292.795024294947 mg
- Sugar 18.4890386033726 g
- Trans Fat 0.859017638998823 g
- Calories 190 calories
Step-by-step
- In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
- In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
- In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
- Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
Straining or blending only half the brassica prevents the soup from turning into an unappealing, uniform puree. Retaining texture relies on splitting the broccoli batch before processing. Simmering the chopped onion and celery in margarine for three to four minutes softens their cell walls without browning the fats. Cooking the flour and fat mixture for two minutes eliminates the raw taste of the starch before the liquids go into the heavy-bottomed pot. Whole milk adds necessary milk solids for body, though substituting unsweetened almond milk will curdle if boiled rapidly over high heat. Keep the heat at medium once the dairy is incorporated to maintain a stable emulsion. Ground nutmeg introduces aromatic warmth that cuts through the richness of the cheddar garnish. Shred the cheese from a block rather than using pre-bagged varieties to avoid the anti-caking cellulose coating, which prevents a smooth melt on top of the finished bowls.
