Cream Of Broccoli Soup1
By Just A Pinch KitchenCrew
Be the First
- 1/2 c
- 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
- garlic clove, minced
- 3 Tbsp
- basil, fresh chopped
1Bring the water to a boil in a medium saucepan over medium heat; dissolve the bouillon cube in the boiling water.
2Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender.
3Put the evaporated milk in a small saucepan; warm over low heat, just until bubbles begin to form around the edge.
4Remove the pan from the heat.
5Preheat a large, heavy saucepan over medium heat for about 1 minute; spray it twice with the vegetable oil.
6Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp.
7Stir in the flour and cook for 1 minute.
8Whisk in the warm evaporated milk; continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth.
9Reduce the heat to low.
10Add 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.
11Remove the pan from the heat and stir in the basil and black pepper.