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THE BEST CREAM OF BROCCOLI SOUP




Source of Recipe


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List of Ingredients








1 stick butter (lightly salted)
1 cup onions, finely chopped
1 cup celery, finely chopped
6 cups chopped broccoli
2 cups water
4 cups whole milk
4 cups half and half
1/2 teaspoon white pepper
Dash of nutmeg
1 1/2 tablespoons chicken base (see note)
1/2 cup cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
2 to 3 tablespoons cornstarch

Directions:

In a large soup stockpot, saute onions and celery in the butter until translucent. Add 2 cups water and bring to gentle boil.

Add 6 cups chopped broccoli and cook until tender.

Remove about 2 cups broccoli from the pot and puree in blender. Reserve for later use.

Add milk and half and half to the stockpot and heat slowly until hot but not boiling. Add chicken base, nutmeg, white pepper, and pureed broccoli.

Disolve cornstarch in a small amount of cold water and mix with fingers until smooth and lump free. Reserve for later use.

Turn off heat and add both cheeses. When all is melted, you may add the cornstarch mixture to thicken soup lightly if needed.

Serves 12 or more with 6-ounce portions.

Note: Chicken base can be found in the soup section of large grocery store chains. It's called Better Than Bouillon Chicken Base.


Recipe