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Cook'n with Betty Crocker 
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Cream of Broccoli Soup |
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Serves: 8 Print this RecipeFor a lighter cream soup, we suggest using half-and-half or milk in place of the whipping cream. Look for broccoli with tight, compact heads and a nice green color throughout. Stay away from broccoli flowerets that are starting to yellow. 1 1/2 pounds broccoli 2 cups water 1 large stalk celery,chopped (1/2 cup) 1 medium onion, chopped (1/2 cup) 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 2 1/2 cups chicken broth 1/2 teaspoon salt 1/8 teaspoon pepper Dash of ground nutmeg 1/2 cup whipping (heavy) cream Shredded cheese, if desired _Brannen, Lisa ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Remove flowerets from broccoli; set aside. Cut stalks into 1-inch pieces. 2. Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling. Boil about 10 minutes or until broccoli is tender (do not drain). 3. Carefully place broccoli mixture in blender. Cover and blend on medium speed until smooth. 4. Melt margarine in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. 5. Stir broth into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil). Serve with cheese. 1 SERVING: Calories 105 (Calories from Fat 70); Fat 8g (Saturated 4g); Cholesterol 15mg; Sodium 440mg; Carbohydrates 6g (Dietary Fiber 2g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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