Creamy Broccoli Soup

Serves: 7
Total Calories: 495


1 small onion, minced
4 tablespoons butter or margarine
5 tablespoons all-purpose flour
1 teaspoon salt
3 cups light cream
1 - 2 cup chicken broth
2 (10-ounce) packages frozen chopped broccoli, slightly thawed
1/2 teaspoon nutmeg


Sauté onion in butter until tender; stir in flour and salt. Gradually add cream, stirring constantly. Add broth according to desired thickness of soup. Add broccoli and nutmeg. Cook over low heat 25 minutes. Stir occasionally.

Variation: 1/8 teaspoon mace may be substituted for nutmeg. Cauliflower can be used in lieu of broccoli.

Nutritional Facts:

Serves: 7
Total Calories: 495
Calories from Fat: 371

This Creamy Broccoli Soup recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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