Cream of Broccoli Soup I

Description

A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.

Ingredients

• 4 cups water
• 4 cups broccoli florets
• 2 tablespoons margarine
• 1 onion, chopped
• 1 large stalk celery, chopped
• ⅓ cup all-purpose flour
• 2 tablespoons chicken bouillon powder
• 2 ½ cups whole milk
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• ½ cup shredded sharp Cheddar cheese

Instructions

1. In a medium-sized cooking pot
2. add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain
3. reserving all of the water.
4. In a food processor or blender
5. process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
6. In a heavy-bottomed cooking pot
7. melt butter or margarine
8. add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook
9. stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules
10. and bring to boil
11. stirring constantly. Reduce heat to medium; simmer
12. stirring constantly until thickened.
13. Stir in milk
14. nutmeg
15. pepper
16. and processed and chopped broccoli
17. and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 6