Wednesday, November 5, 2014

Cream of Broccoli Soup

2 T butter (or 1 T olive oil + 1 T butter)
1 clove garlic - finely minced
2 T flour
2 C milk
1 bouillon cube* (or 1 t Better than Bouillon)
1 C chopped steamed broccoli
grated cheese

In a heavy pot, melt the butter/olive oil and briefly cook the garlic. Add the flour and quickly whisk so there are no lumps. Continue whisking and let the flour and butter simmer over a low flame for a couple minutes. Be careful not to let it burn. 

Gradually add the milk, while constantly whisking. Add the bouillon, and continue whisking gently until it thickens to a creamy consistency and the bouillon dissolves. 

Divide the broccoli among the bowls and pour in the soup. Top with a little grated cheese and pepper.

*If you use powdered milk regularly, like I do, then you can blend milk powder into chicken broth to add to the soup instead of using plain milk and bouillon.

You can also use this basic recipe to make other cream soups, such as mushroom, onion, cauliflower, etc.

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