/ Cream Soups
broccoli flowerets, chopped
leeks, white part only, finely chopped
basil, fresh chopped
How to Make Cream Of Broccoli Soup
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.
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.
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About Cream Of Broccoli Soup