Cream of Broccoli
You can never have too many side dish recipes, so give Cream of Broccoli a try. For 92 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 154 calories, 7g of protein, and 7g of fat per serving. This recipe serves 6. A mixture of celery stalk, salt and pepper, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 98 foodies and cooks. It is brought to you by I Adore Food. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a good spoonacular score of 78%. Similar recipes include cream of broccoli soup , veg cream of broccoli soup, Satisfying, Cream of Broccoli Soup – Yes, Broccoli Can Be Satisfying, and Broccoli in Cream.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
3 Tablespoon of all purpose flour
8 cup broccoli florets
2 Tablespoon of butter
3 celery stalk
3 cup of chicken broth
2 cup of milk
1 large onion
salt and pepper to taste
Equipment:
pot
kitchen towels
sauce pan
blender
Cooking instruction summary:
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Step by step:
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes.
3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Nutrition Information:
covered percent of daily need
