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LOCATION: Recipes >> Soups >> Cream Broccoli 21

Print this Recipe    Cream Broccoli 21

Broccoli Soup

3 lb bag fresh broccoli florets
1 large onion chopped
1 clove garlic minced (optional)
1 to 2 quarts of homemade or canned chicken broth or water
1 cup cream (optional)
salt and pepper to taste.
1/4 cup fresh chopped dill or basil (optional)
cooked tiny pasta - about 2 cups (optional)

Rinse florets and cover with water Add chopped onion. Cook uncovered
until broccoli is tender. Drain and reserve cooking water. Remove
florets/onion to a large cooking pot. Add enough stock to cover.
Or don't drain vegetables and use broccoli water and add some
chicken bouillon if desired.. With a hand blender, finely chop
broccoli but not puree. Heat well, season to taste. Add the cream
if desired. If extra thickening is desired add pasta. Serves 8 to
10 Garnish soup bowls with dabs of sour cream or a sprinkle of
fresh herbs.

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