cream of broccoli soup

How To Make cream of broccoli soup

• 1

  Bring the water to a boil in a medium saucepan over medium heat; dissolve the bouillon cube in the boiling water.
• 2

  Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender.
• 3

  Put the evaporated milk in a small saucepan; warm over low heat, just until bubbles begin to form around the edge.
• 4

  Remove the pan from the heat.
• 5

  Preheat a large, heavy saucepan over medium heat for about 1 minute; spray it twice with the vegetable oil.
• 6

  Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp.
• 7

  Stir in the flour and cook for 1 minute.
• 8

  Whisk in the warm evaporated milk; continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth.
• 9

  Reduce the heat to low.
• 10

  Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid; simmer for 5 minutes more, taking care not to bring the soup to a boil.
• 11

  Remove the pan from the heat and stir in the basil and black pepper.
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