Saturday, November 8, 2014

cream of broccoli soup

It has been a while since I have shared anything from my kitchen, so here is a favorite! I know the sight of this vegetable sends some screaming from the table and even house for that matter, but trust me on this: this is a scrumptious soup.

I think it makes a marvelous family supper with grilled cheese crusty bread or with a salad. It's also a wonderful girlfriends luncheon or heavy tea addition. 

As for the sweetlings... Meredith has loved it since she was tiny. She has always called it "broccoli stew" (Do you know that Sandra Boynton book? lol) Samuel and Ila are undecided, though they always eat a small portion -- interested, without complaining, but just not ready to commit ^_^

Cream of Broccoli Soup

2 cups broccoli, chopped
1/4 cup flour
1/2 tsp pepper
1/2 stick of margarine
1/2 tsp salt
2 cups milk

Steam broccoli until tender. Drain, keep liquid.
Chop into coarse or fine pieces to preference. Set aside.

Melt margarine in a sauce pan over low heat.
Stir in flour, salt, and pepper.
Add milk, stirring constantly.
Add liquid from steamed broccoli; use whisk to blend.
Continue stirring until bubbles appear.

Combine with broccoli and simmer for 20 minutes.
Serve immediately.

Notes: I always use fresh broccoli for this recipe (saving the frozen for casseroles and such). The "continue stirring until bubbles appear" step takes some time. It's totally worth it not to rush the recipe at that stage. This recipe makes a very small amount. Two dinner portions or four appetizer portions. The base is an excellent starter for other "cream of" soups. Enjoy ♥

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