Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 4 cups broccoli florets

  3. 2 tablespoons margarine

  4. 1 onion, chopped

  5. 1 large stalk celery, chopped

  6. 1/3 cup all-purpose flour

  7. 2 tablespoons chicken bouillon powder

  8. 2 1/2 cups whole milk

  9. 1/4 teaspoon ground nutmeg

  10. 1/4 teaspoon ground black pepper

  11. 1/2 cup shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.


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