Taste of Home
Creamy Broccoli Soup with Nutmeg
TOTAL TIME: Prep: 5 min. Cook: 30 min. + cooling
YIELD: 4 servings.
This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg. When it comes to broccoli recipes, this is one of my favorite.—Marion Tipton, Phoenix, Arizona
Ingredients
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4 cups chicken broth
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2 to 2-1/2 pounds fresh broccoli spears, cut into florets
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1/2 cup chopped green onions
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1 tablespoon canola oil
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1/4 cup all-purpose flour
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/8 teaspoon pepper
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1 cup half-and-half cream
Directions
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1.
In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes.
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2.
Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.
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3.
In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally.
Nutrition Facts
1 cup: 222 calories, 11g fat (5g saturated fat), 30mg cholesterol, 1611mg sodium, 21g carbohydrate (8g sugars, 7g fiber), 12g protein.
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