Recipe: Creamy Broccoli Soup

 

Creamy Broccoli Soup

2 T. butter
1/2 c. all-purpose flour
3 c. chicken 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. In a medium saucepan, melt butter and flour together and stir until a thick paste is formed.

2. Whisk in chicken broth, 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. Remove from heat; let stand 2 - 3 minutes before serving.

4. Serve with bread and butter.

Makes 4-5 servings. 

Cook’s Note: The red pepper flakes might not seem important, but that is the magic ingredient to this soup. Also, use potatoes to stretch the soup for a few more people or to help thicken the soup a little. 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.