Serves: 8
1. Remove flowerets from broccoli set aside. Cut stalks into 1-inch pieces, discarding any leaves.
2. Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling reduce heat. Simmer about 10 minutes or until broccoli is tender (do not drain).
3. Carefully place broccoli mixture in blender. Cover and blend on medium speed until smooth.
4. Melt butter in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil or soup may curdle). Serve with cheese.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 110 (Calories from Fat 70) Fat 8g (Saturated 5g) Cholesterol 25mg Sodium 520mg Carbohydrate 7g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 12% Vitamin C 42% Calcium 4% Iron 4% DIET EXCHANGES: 2 Vegetable 1 Fat
Cream of Cauliflower Soup: Substitute 1 head cauliflower (about 2 pounds), separated into flowerets, for the broccoli. Add 1 tablespoon lemon juice with the onion in step 2.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cream of Broccoli Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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