Saturday, February 3, 2024

Recipe: Creamy Broccoli Soup

 

Printer friendly icon
Creamy Broccoli Soup

3 c. water
1/2 c. all-purpose flour
2 T. butter
3 cubes chicken bouillon (or amount for 4 c. broth)
1 T. minced onion
1 t. salt
1 - 2 pinches red pepper flakes
2 - 3 broccoli crowns, chopped (can use food processor)
1 - 2 Idaho potatoes, chopped into 1/2” cubes (optional)
1 c. milk or cream
2 c. shredded cheese

Directions:

  1. Whisk flour into water and pour into medium saucepan.

  2. Add butter, bouillon, minced onion, salt, red pepper flakes, chopped broccoli, chopped potatoes (if desired). Bring to a boil and simmer for 10 - 15 minutes, stirring occasionally (if your potatoes are in larger chunks, increase simmer time until potatoes are done).

  3. Gradually stir in milk and shredded cheese. Let simmer a few minutes until the cheese is melted and incorporated into the soup. 

  4. Remove from heat; let stand 2 - 3 minutes before serving. Serve with bread and butter.

Makes 4-5 servings. 

Cook’s Note: If using a blender to chop the broccoli, it is easy to add the water and flour to the broccoli and blend. The red pepper flakes might not seem important, but that is the magic ingredient to this soup. Also, use potatoes or rice to stretch the soup for a few more people or to help thicken the soup a little; add more potatoes or add 1/2 c. wild rice and 1 c. water to stretch. I rough cut my broccoli and potatoes in to 2 - 3” segments and pulse it a few times in a food processor for a smoother-textured soup.


No comments: