BROCCOLI CREAM SOUP

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Broccoli Cream Soup image

This soup has a wonderful fresh flavor. I've never had a better broccoli soup.-Beth Hart, Walworth, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 15

9 cups fresh broccoli florets
4 cups chicken broth
1 medium onion, chopped
8 tablespoons butter, divided
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon white pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Pinch each dried basil, thyme and rubbed sage
Dash hot pepper sauce
7 tablespoons all-purpose flour
2 cups milk
1 cup buttermilk
1/2 cup heavy whipping cream

Steps:

  • In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

Nutrition Facts : Calories 265 calories, Fat 20g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 1005mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

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