My family loves soup. On Sunday we usually have a dinner of soup and wings. The other day we had minestrone with grilled cheese sandwiches. In the fall and winter months it's a given that I'll make beef and barley soup, matzo ball soup and baked potato soup. In the summer months, it's cold cucumber soup and tortilla soup. I decided to try this recipe because I had a big bunch of fresh brocolli in the fridge that's been staring at me for days. My motto is, "When all else fails, make soup!" If you want to laugh, check out this Cup O Soup video with Justin Timberlake.
If you are interested in reading more about the history of soup and a regional overview check out this link:
Recipe for Cream of Brocolli Soup
Ingredients
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
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