Copyright © 2014 The FOURnet Information Network. All rights reserved.

CREAM OF BROCCOLI SOUP 
2 lb. broccoli (can use hard ends of broccoli to be frugal)
2 tbsp. butter
1/2 c. yellow onions, chopped
1/4 c. chopped green pepper
2 tbsp. flour
6 c. chicken soup stock
1 bay leaf
Parsley
1 tsp. ground thyme
6 black peppercorns
Pinch nutmeg
3 egg yolks, whipped & blended with 1 c. milk or cream

Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.

Serves 6-8.

Share: Add review or comment

 Rating: 5 / 5 - Reviews: 4
Aug 23, 8:40 PM
Toni says:
Sep 19, 9:51 AM
Brit0ny says:
May 15, 6:00 AM
Margo (Australia) says:
Sep 23, 10:10 AM
Sandie Voich (Pennsylvania) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s