Serves: 6
Total Calories: 234
1. Wash broccoli and cut off flowerets. Chop flowerets set aside. Peel stems and chop coarsely.
2. Place broccoli stems, water, celery and bouillon granules in a medium saucepan. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 20 to 25 minutes or until tender. Place, half at a time, in a blender container or food processor bowl. Cover and blend or process until smooth set aside.
3. In the medium saucepan over medium-high heat, saute onion in butter for 5 minutes or until golden. Stir in flour. Cook and stir for 1 to 2 minutes. Slowly stir in puree and flowerets. Stirring over medium-high heat, bring to a boil and boil until flowerets are tender and mixture is thickened, about 10 minutes. Reduce heat.
4. Stir in heavy cream, white pepper and nutmeg. Heat through (do not boil).
5. To serve, sprinkle with Parmesan cheese and paprika,
This Cream of Broccoli Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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