Cream Of Broccoli Soup

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

How to Make Cream Of Broccoli Soup

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.

Printable Recipe Card

About Cream Of Broccoli Soup

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



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