by Mary Griffiths

Created on: June 12, 2009

Flavorful, hot and comforting is how I would describe my Cream of Broccoli soup. This is a great recipe because it's not only yummy but it's easy and very versatile. I will give you some options to change things up a little as well.

Ingredients:

6 Tbsp melted butter or margarine

1 Cup chopped celery

1 Cup chopped onions

2 Cloves garlic minced

2 Bunches of broccoli

1 Large can chicken broth

6 Tbsp flour or corn starch

1 13 oz. can of evaporated milk

1 8oz. carton of heavy cream

First, chop the broccoli into florets.( I use the stems as well because I prefer a chunkier consistency). Melt the butter or margarine in a large soup pot and add the broccoli. Cook on low heat for 20 minutes stirring often. Meanwhile, chop the celery, onion and garlic and set on the side. After the broccoli is cooked, add the chicken broth and flour or corn starch and boil for 4 minutes. Add the celery, onion and garlic and cook on a low heat for 45 minutes. Add the evaporated milk and the heavy cream. Heat through and it's done!

I always double this recipe because this soup freezes extremely well. There's nothing easier on a long hard day then to come home and pop a container of this soup out of the freezer. You can microwave it or defrost it on low heat in a saucepan. I usually use far more vegetables as well because as I said before I like it chunky. Sometimes i add in whatever cheese I like to change it up a little. Cheddar, American, Onion or whatever you like. Try your favorite. You could also use a non-fat or low fat creamer like you would use in your coffee instead of the heavy cream if you want to save some fat and calories. It's not quite as rich but it's still very tasty. I also usually serve this with a nice crusty bread which I use for dunking, but you could also crumble in some crackers or use oyster crackers too.

I hope you'll give my recipe a try. I'm sure you'll make it over and over and that your friends and family will be asking you for the recipe. ENJOY!

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