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Creamy Broccoli Soup


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"Cookbook Roulette 30: Our Volunteers are Cookin’. 2007 Contributed by Dalene J. Scott"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Recipe photo is AI generated. This was really good! Will definitely make again.


Ingredients You'll Need

1 1/2 lb broccoli, fresh or frozen (let thaw)
1 large stalk celery, chopped (about 3/4 cup)
2 c water
2T all-purpose flour
1 T instant chicken bouillon (dry)
1/8 tsp pepper
1/2 c heavy whipping cream
1 medium onion, chopped (about 1/2 c)
2 T butter or margarine
21 c water
3/4 tsp salt
dash of ground nutmeg
Shredded cheese and bacon bits for serving (if desired)


Directions

Either thaw or prepare fresh broccoli into florets, cut stalks into 1-inch pieces.


Heat 2 cups of water to boiling in a 3-quart saucepan.


Add broccoli florets and pieces, celery, and onion. Cover and heat to boiling.


Boil until tender, about 10 minutes, and do not drain.


Place the mixture in a blender and cover. Blend until it reaches a uniform consistency.


Heat butter in a 3-quart saucepan over low heat until melted. Stir in flour and cook, stirring constantly.


Add 2 1/2 cups of water and boil and stir for 1 minute.


Stir in the blended broccoli mixture, chicken bouillon (dry), salt, pepper, and nutmeg. Heat to just boiling.


Stir in heavy whipping cream and heat just until hot, do not boil.


Serve with shredded cheese and bacon bits if desired.


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