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Cream of Broccoli Soup

Source of Recipe

John Lenoch - Librarian


List of Ingredients

6 Tbsp butter
1/3 c flour
3/4 c finely chopped onions
1/2 c finely chopped carrots
1/2 c finely chopped celery
2 c coarsely chopped broccoli stems and tops
1 tsp basil
1/2 tsp curry powder
1/2 tsp paprika
1/2 tsp thyme
1/2 tsp celery seed
1 c milk
1 c half-and-half
2 1/2 c vegetable or chicken stock
1/4 tsp ground white pepper
2 dashes hot pepper sauce
Salt to taste


Recipe

To make roux, melt 3 Tbsp butter in small saucepan. Stir in flour until well blended. Cook over low heat, stirring often, for 3-5 minutes. Remove from heat and set aside. Melt remaining 3 Tbsp of butter in large, heavy pot. Add onions, carrots and celery; cook until they are just beginning to get tender. Add broccoli, basil, curry powder, paprika, thyme and celery seed; cook a few minutes longer. Meanwhile, heat milk and half-and-half together. Add stock to vegetables, bring to a boil, and reduce to a simmer. Whisk in roux until soup is thickened and smooth. Stir in heated milk, white pepper and hot pepper sauce. Simmer 10-20 minutes until flavors have blended but broccoli is not overdone. Adjust seasonings and serve.