Ingredients Jump to Instructions ↓

  1. 1190 Yields

  2. 4 Servings

  3. 2 Lb Fresh Broccoli

  4. 1 tsp Salt

  5. 5 Green Onions, Sliced

  6. 1/2 tsp Black Pepper, Ground

  7. 3 Tbls Butter

  8. 2/3 Cup Half & Half

  9. 21 oz Chicken Broth

  10. 4 Tbls Cheddar, Grated

  11. 3 Tbls All-Purpose Flour

Instructions Jump to Ingredients ↑

  1. Trim the broccoli and rinse well. Cut the stems into thin slices. The broccoli flowerettes will be cooked separately. Saute the green onions in butter in a heavy skillet until soft but not brown. Add the broccoli stems and chicken broth. Bring to a boil. Reduce heat to medium and simmer until the stems are just barely soft (about 15 minutes). Place the mixture in a food processor and puree. Return the puree to the skillet. Add flour dissolved in a little water. Add salt and pepper. Stir in the half & half. Cook the broccoli flowerettes in a little water. Add the flowerettes to the soup and bring to a boil, stirring steadily, until the soup becomes thick and creamy. Serve with the cheese alongside so that it can be added to the individual portions.


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