Simple Cream of Broccoli Soup

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 tablespoons butter
  • 1/2 cup cream, heavy, light or
  • 1 onion, chopped
  • half-n-half
  • 1 russet potato, peeled and chop
  • Nutmeg, to taste
  • 6 cups canned chicken stock, warmed
  • Salt
  • 3 cups chopped broccoli florets and stems
  • Pepper
Directions

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm


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    This recipe is featured in:

    Spring Produce Guide