Grab a Spoon and Enjoy a Bowl of Broccoli Soup
Yield: 6-8 Servings (2 quarts)
2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
In the same pot, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
1. Substitute low sodium chicken broth and omit the onion salt, use other spices
2. Substitute the cooking water for the chicken broth or go half water, half chicken broth
3. Sauté onion and celery in butter and use 4 tbs. flour. 4 cups chicken broth with 2 cups milk. 3 cups cheese – optional