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Rich Broccoli Cream Soup
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4 celery ribs, chopped
1 large onion, chopped
3 tablespoons butter
2 bunches broccoli, trimmed and coarsely chopped (about 8 cups)
1-1/2 cups chicken broth
2 teaspoons garlic salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water
1 pint heavy whipping cream
In a large saucepan, saute celery and onion in butter until tender. Add the
broccoli, broth, garlic salt and pepper; bring to a boil. Reduce heat; cover and
simmer for 45 minutes or until broccoli is tender. In a small bowl, combine
cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir
for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10
minutes longer or until heated through.
Yield: 6-8 servings.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |