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Cream Of Broccoli Soup

chef.jackson's picture
Ingredients
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Frozen broccoli 1 1⁄2 Pound (750 Grams)
  Bay leaf 1
  Butter 1⁄4 Cup (4 tbs)
  Plain flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Seasoned pepper To Taste
  Milk 2 Cup (32 tbs)
  Chives/Parsley 1 Teaspoon, chopped (Or As Required)
Directions

MAKING
1) In a saucepan, combine the chicken broth, broccoli and bay leaf together.
2) Cover and bring to a boil, then simmer over a low heat for about 5 minutes, or until the broccoli is tender.
3) In another saucepan, melt the butter.
4) Stir in the flour, salt and pepper until smooth, cook for 1 to 2 minutes without browning.
5) Pour in the milk and stir over a medium heat until the soup comes to a boil and slightly thickens.
6) Remove from heat and discard the bay leaf.
7) Transfer the soup into a blender and blend until the soup is smooth.
8) Then add the white sauce and blend again to thoroughly combine.
9) Just before serving, bring the soup to just below boiling point.

SERVING
10) Garnish with chopped chives or parsley and serve the Cream of Broccoli Soup with fried sippets.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Broccoli
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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