Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 Lb Fresh Broccoli

  3. 1 Tsp Salt

  4. 5 Green Onions -- Sliced

  5. 1/2 Tsp Ground Black Pepper

  6. 3 Tbls Butter

  7. 2/3 Cup Half and Half 21 Oz Chicken Broth

  8. 4 Tbls Cheddar cheese -- Grated

  9. 3 Tbls All-Purpose Flour

Instructions Jump to Ingredients ↑

  1. Trim the broccoli and rinse well.

  2. Cut the stems into thin slices.

  3. The broccoli flowerettes will be cooked separately.

  4. Saute the green onions in butter in a heavy skillet until soft but not brown.

  5. Add the broccoli stems and chicken broth.

  6. Bring to a boil.

  7. Reduce heat to medium and simmer until the stems are justbarely soft (about 15 minutes).

  8. Place the mixture in a food processor and puree.

  9. Return the puree to the skillet.

  10. Add flour dissolved in a little water.

  11. Add salt and pepper.

  12. Stir in the half and half.

  13. Cook the broccoli flowerettes in a little water.

  14. Add the flowerettes to the soup and bring to a boil, stirring steadily, untilthe soup becomes thick and creamy.

  15. Serve with the cheese alongside so that it can be added to the individualportions.


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