Cream of Broccoli Soup

"This is the best cream of broccoli soup I've ever tasted, it came from a local Wisconsin restaurant called the Cream & Crepe. I've had this recipe for 20 years now, not sure the restaurant is still open but their soup is still my favorite, I hope you will enjoy as much as I have over the years."
 
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Ready In:
40mins
Ingredients:
6
Yields:
1 Gallon
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ingredients

  • 2 lbs broccoli
  • 12 lb butter
  • 2 cups flour
  • 1 cup cream (can use milk but I prefer the richness of cream)
  • 1 tablespoon chicken base
  • 12 teaspoon pepper
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directions

  • Boil broccoli in water until it is tender, about 10 minutes.
  • Melt butter in a soup pot. Whisk in flour to create a roux.
  • To prepare soup base, gradually whisk in hot water, taken from the boiled broccoli to the roux. This will determine the thickness of the soup. For a thinner soup, add more water.
  • In blender, blend broccoli with cream, until mixture is smooth. Add cream slowly as you may need more or less than one cup. Add to soup base.
  • Season to taste with chicken base and pepper.

Questions & Replies

  1. Hey, I love the cream of broccoli soup. Just looking over your recipe, I was little confused. When you add broccoli and cream into the blender, is the broccoli already mix with roux?
     
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RECIPE SUBMITTED BY

Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.
 
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