Cream of broccoli soup Recipe
By Published: February 1, 2017
- Yield: 6 Servings
Ingredients
- 4 tablespoons unsalted butter
- 1 sweet onion peeled and finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon dried oregano
- 1/4 teaspoon curry powder
- 1/4 teaspoon white pepper
- 4 cups milk
- 1 cup cream
- 8 cups broccoli florets steamed for 4 minutes until tender
- 1 cup shredded sharp Cheddar cheese
Instructions
- In a Dutch oven, melt the butter over medium heat. Add the onions and saute until tender but not browned, about 5 minutes. Meanwhile, in a small bowl, combine the flour, salt, oregano, curry powder and white pepper. Remove the onions from the heat and stir in the flour mixture until completely smooth. Reduce the heat to medium-low and return to the stove. Add the milk and cream, stirring to thoroughly mix. Cook until thick, stirring constantly, but do not allow to boil. Stir in the broccoli. With an immersion blender, puree the soup and serve immediately with a garnish of cheese.
