Cream Of Broccoli Soup Recipe

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Cream Of Broccoli Soup

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Ingredients

1/2 c
water
1
chicken bouillon cube
3 c
broccoli flowerets, chopped
24 oz
evaporated milk
cooking spray
1.5 c
leeks, white part only, finely chopped
2 Tbsp
all purpose flour
1/2 tsp
nutmeg, ground
1
garlic clove, minced
3 Tbsp
basil, fresh chopped
pinch
pepper

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy