February 7, 2013

Quick, Comforting Cream of Broccoli Soup

I love cream of broccoli soup, especially during the cold, icy, dreary days of winter.  It's comfort in a bowl!  This is a delicious recipe that can be whipped up in just about 15 minutes!  It's not a thick soup, but you can add larger chunks of broccoli, if you like.  'Great with toasted garlic bread!

2 cups chopped broccoli
2 cups boiling water
3 tablespoons butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon
dash pepper
2 cups milk
shredded cheddar, if desired

In a large saucepan, cook broccoli in the 2 cups boiling water for 8 to 10 minutes, or until very tender.  Drain broccoli, reserving cooking liquid.  Add additional water, if necessary, to make 1-1/2 cups liquid.  In a blender container, combine broccoli and the reserved cooking liquid.  Cover and blend at low speed till smooth.  Set aside.  In the same saucepan, melt butter.  Stir in flour, bouillon and pepper.  Add milk all at once.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir 1 minute more.  Stir in the broccoli mixture; heat through.  Ladle into warm soup bowls.  Top with shredded cheddar, if desired.  Makes about 4 cups, 6 to 8 servings.

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