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LOCATION: Recipes >> Soups >> Cream Broccoli 13

Print this Recipe    Cream Broccoli 13

Cheesy Cream of Broccoli Soup
Yield: 6 servings

2 Tbsp unsalted butter
1 onion, roughly diced
1 1/2 lb cooked or uncooked broccoli, roughly chopped
1 tsp Salt
1 capful Pernod (optional)
3 qt chicken stock or water, or canned low-sodium broth
3 cups milk and/or whipping cream
Grated Jack, Velveeta, or Swiss cheese

Melt butter in a large pot over medium heat. Add the onion and cook,
stirring occasionally, until onion softens, about 10 minutes. Add the
broccoli, salt and optional Pernod. Continue to cook, stirring,
another 15 minutes. Add the stock. Cover, increase heat to high and
bring to a boil. Reduce heat to low and simmer 15 minutes. Remove
from heat and place in a food processor or blender and puree until
smooth. Combine puree, cream and milk. Serve piping hot and offer the
grated cheese on the side to add to the soup.

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