More Great Recipes: Dairy | Misc. Soup/Stew | Stove | Vegetable


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Serves approx 6-8 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

4 Tablespoons butter
1 cup onion, diced
1 large carrot, shredded
2 stalks celery, diced
2 Tablespoons fresh OR dried parsley, chopped
2 to 4 (approximately 4 cups) large broccoli stalks, coarsely chopped (florets and tender stalks)
4 cans (14 to 16 ounces) chicken stock or broth
1/4 cup plus 2 Tablespoons flour
2 cups skim, 1% OR 2% milk
4 Tablespoons butter
1 cup heavy cream
2 teaspoons salt OR to taste
white or black pepper, to taste
1 to 2 cups sour cream


In Dutch oven melt 4 Tablespoons butter. Add onion. Cook two to three minutes. Add carrots and celery. Cook for two to three more minutes. Add parsley and broccoli. Cover and simmer for 15 to 20 minutes. Add chicken broth. Bring to a boil. Simmer for 15 minutes.

Whisk flour and milk. Melt 4 Tablespoons butter in medium sauce pan. Add flour and milk. Cook a few minutes, until thickened. Remove from heat. Gradually add cream.

Stir in cream mixture to vegetable soup. Simmer for 15 to 20 minutes. Adjust seasoning to taste.

TO SERVE: In serving bowl, spoon sour cream. Add a couple cups of soup. Stir well. Add remaining soup.


-- Add 1 to 2 chopped potatoes with the broccoli and parsley.

-- Substitute large head of cauliflower for broccoli. Garnish with grated nutmeg before serving.

-- Substitute asparagus for broccoli.


-- Bacon - cooked, drained, chopped

-- Grated cheese of choice

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