Ingredients and Weight:
- Broccoli crowns - 2 lbs
- Onion, chopped - 1 medium
- Celery, chopped - 1 medium
- Carrots, chopped - 1 medium
- Butter - 4 tbsp
- All-purpose flour - 4 tbsp
- Chicken broth - 4 cups
- Milk - 2 cups
- Heavy cream - 1 cup
- Salt and black pepper - to taste
- Cheddar cheese, grated - optional, for garnish
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Wash and chop the broccoli into florets.
- In a large pot or Dutch oven over medium heat, melt the butter.
- Add the onion, celery, and carrots and cook until softened about 5-7 minutes.
- Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk.
- Add the broccoli florets and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.
- Puree the soup in a blender or immersion blender until smooth.
- Stir in the heavy cream, salt, and pepper to taste.
- For extra richness, garnish with grated cheddar cheese (optional).
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 15g
- Saturated fat: 10g
- Cholesterol: 50mg
- Sodium: 500mg
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Creamy and velvety texture
- Rich, flavorful broth
- Bright green color from the broccoli
- Aromatic with a hint of sweetness
User Comments:
- "This is the best broccoli soup I've ever had. It's so creamy and flavorful."
- "The perfect comfort food on a cold night."
- "I love how easy it is to make and how versatile it is. I like to add shredded chicken or ham."
- "My kids love this soup. It's a great way to get them to eat their vegetables."
- "This soup freezes well, so I can always have some on hand for a quick and easy meal."
Special Precautions and Tips:
- To prevent the soup from curdling, add the dairy products gradually and stir constantly.
- If you don't have a blender, you can mash the soup with a potato masher or fork until smooth.
- For a thicker soup, add more flour. For a thinner soup, add more broth.
- To make the soup ahead of time, prepare it up to step 9. Allow it to cool completely, then refrigerate for up to 3 days. When ready to serve, reheat over medium heat until warmed through.
