Loryn Galardi | Cream of Broccoli Soup
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Cream of Broccoli Soup

OK, I admit it. I’m not a huge broccoli fan. I think it’s because my husband and sons love it so much and have eaten so much of it over the years, that I am broccoli-ed out. But when my brother made this soup recipe for me this summer, I realized that I love broccoli…soup. With cream! Wooohooo! If you have to eat your vegetables, why not add a little butter and cream? Life is good and so is this soup!

INGREDIENTS
½ stick of butter
1 medium yellow onion, diced
32 oz. low sodium chicken broth
1 lb (2-3 large heads) of broccoli, cut into florets
½ cup heavy cream
Salt and pepper to taste

DIRECTIONS
In a medium pot, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about8 minutes. Add broth and bring to a boil over high. Reduce and simmer, whisking occasionally, for10 minutes. Add broccoli and cook until very tender, about 20 minutes. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth. Return soup to pot as pureed. Add cream and heat over medium until warmed. Season with salt and pepper to taste. Serve immediately.

 

 

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