Soup: Cream of Broccoli

By [e-mail]

Everyone that's tried this loves it.
Easy to make too
I prefer to use fresh steamed broccoli (rather than frozen)

Ingredients

• 2-3 large heads fresh broccoli
• 6 Tablespoons butter or margerine
• 4 Tablespoons flour (or corn starch)
• 1 Quart milk
• 1 Quart half-and-half cream
• 4 Chicken bouillon cubes
• 1 Large white onion (finely chopped)
• 1 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/4 Teaspoon cayenne pepper (I usually eliminate this spice)
• 1/2 Teaspoon ground Thyme
• 2 Cups shredded cheddar cheese

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. Steam cook broccoli in a small amount of water till tender.

2. In a spaghetti pot or Dutch Oven pot, saute' onion in butter over low heat till onion is soft.

3. Blend in flour (or corn starch) - it will be like a ball of paste. This is needed to make the mixture thick and creamy.

4. Add milk and half-and-half cream. Stir well.

5. Stir with a whisk in a figure 8 and cook until thickened and smooth. (may take 20-30 minutes). Be patient and keep whisking so it doesn't stick to the bottom of the pot.

6. Dissolve chicken bouillon cubes in hot soup.

7. Add seasonings and broccoli.

8. Heat through about 10-15 minutes.

9. If desired, add shredded cheese and stir well, or you can add shredded cheese on top of individual servings (not everyone wants the cheese).

10. To make smooth and creamy blend about 2 cups at a time in a blender, pour back into the pot. Or you can use an Immersion Blender to puree the broccoli.