February 7, 2013

Savory Cream of Broccoli Soup

I made this delicious soup for lunch the other day.  My kids loved it!  All you need is a few simple ingredients and about 40 minutes.  It's very flavorful and full of chunks of carrot and broccoli, so you can feel good about giving it to your kids!  'Great topped with garlic bread croutons.

5 tablespoons butter
1-1/2 cups coarsely chopped broccoli
1-1/4 cups coarsely chopped celery
3 medium carrots, coarsely chopped (about 1-1/2 cups)
1 medium onion, coarsely chopped (about 1/2 cup)
1 clove garlic, minced
2 teaspoons chicken bouillon
1/2 teaspoon black pepper
1/3 cup bread flour
4 cups chicken broth
1 bay leaf
2-1/2 cups milk
1 cup broccoli flowerets
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg

In a Dutch oven or kettle, melt butter.  Add the 1-1/2 cups chopped broccoli, celery, carrots, onion, garlic, bouillon, and black pepper.  Cook, stirring frequently, till vegetables are tender, but not brown.  Stir in the flour.  Cook and stir for 2 minutes more.  Add chicken broth all at once; stir till smooth.  Add bay leaf.  Bring mixture to boiling; reduce heat.  Cover and simmer for 30 minutes.  Stir in the milk, 1 cup broccoli flowerets, white pepper and nutmeg.  Cook and stir for about 2 to 3 minutes or till flowerets are crisp-tender.  Remove and discard bay leaf.  Makes 8 servings.

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