Simple Cream of Broccoli Soup

Recipe Courtesy of Cathy Lowe

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 32 Reviews
Total Time:
--
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 32 reviews

  • on October 30, 2011

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    I added garlic pepper and garlic powder. Next time I think I'll leave some broccoli out of the blender to add texture. I think it was tasty! Perfect fall soup.

    people found this review Helpful.
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  • on September 05, 2011

    Flag

    good. mine's pretty delicious too...

    people found this review Helpful.
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  • on January 27, 2011

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    I followed the recipe as written except that I used vegetable stock instead of chicken stock since I am a vegetarian. I found the finished soup to be too thin. Perhaps my potato was too small? Next time will use less stock or more potato. I also thought that it was a bit bland so I added approximately 1/3 tsp of curry powder and, man, did that brighten it up! Curry is a great compliment to broccoli.

    people found this review Helpful.
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