Go ahead and indulge in a bowl of this rich and creamy soup…it’s deliciously thick, flavorful and full of broccoli. Homemade soup never tasted so good!
- 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 cold 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.
Originally published as Rich Broccoli Cream Soup in Country October/November 2006, p49
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