Best Broccoli Soup
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Yield: 6-8 servings
Ingredients:
2 cups water4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped carrots
1 rib chopped celery
1/2-1 cup finely chopped onion
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
1 teaspoon salt
1/4 teaspoon thyme
Instructions:
In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to boil; boil and stir 1 minute. Add vegetables. Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30-40 minutes until vegetables are tender and flavors are combined.This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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Although the recipe didn’t call for it, I pureed about half of it and it was excellent.