Cream of Broccoli Soup

By Dianne_H

Ingredients

• 1 1/2 pounds broccoli, cut up
• 2 cups water
• 1 large stalk celery, chopped
• 1 medium onion, chopped
• 2 tbsp margarine
• 2 tbsp flour
• 2 1/2 cups water
• 1 tbsp instant chicken bouillon
• 3/4 tsp salt
• 1/8 tsp pepper
• dash of ground nutmeg
• 1/2 cup whipping cream

Details

Servings 8

Preparation

Step 1

Heat 2 cups water to boiling. Add broccoli, celery and onion. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Place broccoli and water into blender. Cover and blend until uniform consistency.

Heat margarine in 3-quart saucepan over low heat until melted. Stir in flour. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese if desired.

Substitution: Instead of cream replace the cream and water with 3 1/2 cups milk.