Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg.  When it comes to broccoli recipes, this is one of my favorite.

            Marion Tipton                                                                  Phoenix, Arizona

 

Broccoli Soup Recipe

Broccoli Soup

4 cups chicken broth

2 to 2 ½ lbs. fresh broccoli spears, cut into florets

½ cup chopped green onions

1 Tbsp. canola oil

¼ cup flour

1 tsp. salt

¼ tsp. ground nutmeg

1/8 tsp. pepper

1 cup half-and-half

 

In a large saucepan, bring broths to a boil; add broccoli.  Reduce heat; cover and simmer until tender, about 10 minutes.

Meanwhile, in a small skillet, sauté onions in oil until tender; stir into broth.  Remove from heat; cool 10-15 minutes.  Puree in small batches in a blender or food processor until smooth.  Return all to the saucepan; set aside.

In a small pan, combine flour, salt, nutmeg and pepper.  Slowly add cream, stirring constantly.  Bring to a boil over medium heat.  Cook and stir for 2 minutes or until slightly thickened.  Gradually stir into broccoli mixture.  Return to the heat; cook over medium until heated through, stirring occasionally.         4 servings

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)