Broccoli Cream Soup
TOTAL TIME: Prep: 35 min. Cook: 10 min.
YIELD: 8 servings (about 2 quarts).
This soup has a wonderful fresh flavor. I've never had a better broccoli soup.—Beth Hart, Walworth, New York
Ingredients
-
9 cups fresh broccoli florets
-
4 cups chicken broth
-
1 medium onion, chopped
-
8 tablespoons butter, divided
-
1 bay leaf
-
3/4 teaspoon salt
-
3/4 teaspoon white pepper
-
1/4 teaspoon onion salt
-
1/4 teaspoon garlic salt
-
Pinch each dried basil, thyme and rubbed sage
-
Dash hot pepper sauce
-
7 tablespoons all-purpose flour
-
2 cups milk
-
1 cup buttermilk
-
1/2 cup heavy whipping cream
Directions
-
1.
In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
-
2.
In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.
Nutrition Facts
1 cup: 265 calories, 20g fat (12g saturated fat), 61mg cholesterol, 1005mg sodium, 17g carbohydrate (8g sugars, 3g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC