Yummy Broccoli SoupIt’s cold outside, well for us 40 degrees is cold. So what’s better to warm you up on a nippy winter afternoon? Creamy broccoli soup. Now you could make this with frozen broccoli but the fresh broccoli makes a better soup. It’s an easy recipe — no really — and quick.
Dice an onion. Saute in a tablespoon of butter until translucent about four or five minutes. While the onions are cooking …
Cut the florets off the broccoli stems. Then chop the stems into small pieces. You will need two cups of broccoli for every cup of chicken broth.
Add the stems to the onions and pour in the chicken broth. Bring to a simmer and cook until the stems are easily pierced with a fork. Then add the broccoli florets. Each should be no bigger than a quarter. Cook another four or five minutes.
Fish out the broccoli and place in a blender. Add 1/2 cup of half and half for each cup of broccoli and one tablespoon of flour. Blend until smooth.Add back to the saucepan. Bring to a slow boil and then simmer for two minutes to get rid of the raw flour taste. You’re done
The Skinny Version:
Put the onions in a microwave safe dish and heat until translucent — about three minutes on high.
Use skim milk instead of half and half.