Broccoli Soup
makes 8 servings
1 10 oz bag frozen chopped broccoli
1 head fresh broccoli, cut into small florettes and stalk sliced into small chunks
OR 1 2lb bag of broccoli florettes
1 small onion
1 carrot
1 rib celery
4-6 c chicken broth OR 4-6 c water and 3-4t chicken base/boullion
1 can (12oz) evaporated milk
4T corn starch
3-4T butter
1-1.5 t kosher salt
Heat a large soup pan over medium high heat.
Cut carrot, celery and onion into 8 chunks. Chop the broccoli stalk into chunks, reserve the fresh florettes.
Melt butter in the pan and add the chopped veggies, sautee about 10 min or until the onions start to get brown on the edges, then add 1t kosher salt.
IF USING THE 2 LB BAG OF BROCCOLI USE HALF IN THE FIRST STEP, HALF IN THE 2ND.
Add the frozen broccoli and 4-5 c chicken broth, enough to cover the veggies by about 1 inch. Simmer over medium low heat until veggies are soft, about 30 minutes. Remove the vegetable solids and transfer to a blender, adding 1 c of the cooking liquid. Puree until velvety smooth. Add puree back to the cooking liquid, add the reserved broccoli florettes and any additional chicken broth if needed so the florettes are covered by liquid. You may or may not need the additional liquid. Bring to a simmer and cook until broccoli is tender.
Mix the evaporated milk with the corn starch, stirring very well to avoid lumps. Slowly add the milk starch mix to the soup, stirring well. Soup will thicken, taste for seasoning, add salt & pepper as needed.
If desired you can garnish with cheese.
Nutritional information provided by SparkPeople
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.5
- Total Fat: 10.1 g
- Cholesterol: 28.9 mg
- Sodium: 841.7 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.3 g
- Protein: 7.7 g
