Cream of broccoli soup

Cream of broccoli soup

Cream of broccoli soup

Cream of broccoli soup photo 1
Cream of broccoli soup photo 2
Cream of broccoli soup photo 3


  • butter or margarine - 4 Tbsp
  • clove garlic, minced - 1 item
  • chopped celery - 1/4 1/3
  • chopped parsley - 2 Tbsp
  • white pepper - 1/4 tsp
  • milk
  • lemon juice - 1 tsp
  • heavy cream - 1/2 c

How to make cream of broccoli soup:

Wash broccoli; cut off and discard heavy stems. Slice and set aside 1 cup flowerets. Chop remaining broccoli which will make about 4 cups. Set aside. Melt butter in a large pan or Dutch oven. Saute onion, garlic and celery in butter about 2 minutes. Add chopped broccoli, chicken broth, parsley and white pepper. Cook, covered, about 10 minutes or until broccoli is just tender. Puree in blender with milk until smooth. Return to cooking pan. Stir in lemon juice and whisk in heavy cream. Cook flowerets until crisp-tender, about 3 minutes. Add to soup; taste. Add salt if necessary. Heat.

Recipe categories: Soups & stews, Bisques/cream soups, Broccoli.

Cream of broccoli soup
Average rating: 4.3 of 5, total votes: 7
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
sugar, half and half, milk, butter or margarine, salt, oregano, medium onions, butter or oil
You may be interested in these recipes: