September 1, 2011

Cream of Broccoli Soup

This simple soup is so good! It's one of the recipes I always use when we have a large crowd over in the winter. Great with toasted garlic bread!

2-1/2 cups fresh chopped broccoli, steamed and divided *
1 clove garlic, minced
1-1/4 cups chicken broth, divided
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
salt and pepper to taste

In a food processor, puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth. In a large saucepan over medium heat, melt the butter. Add the flour and stir until mixture thickens and starts to brown. Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1-1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper. * frozen broccoli works well; just heat in a little water until it's just tender and a nice green color

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