Cream of Broccoli Soup


  1. 1 1/2 lbs broccoli
  2. 2 tablespoons margarine or butter
  3. 2 cloves garlic, finely chopped
  4. 1 small onion, finely chopped (about 1/4 cup)
  5. 3 cups whipping (heavy) cream
  6. 2 tablespoons lemon juice
  7. 2 medium rips celery, chopped (about 1 cup)
  8. 2 bay leaves
  9. 1can (14 1/2 ounces) chicken broth
  10. 3 cups milk
  11. 2 tablespoons chopped fresh parsley
  12. 1 teaspoon grated nutmeg or freshly ground sage
  13. 1/2 teaspoon pepper
  14. 2 tablespoons freshly grated Parmesan Cheese

Cut broccoli flowerets from stems;reserve. Chop broccoli stems. Heat margarine in a  4 quart Dutch oven over medium high heat. Saute garlic and onion in margarine. Stir in broccoli stems, whipping cream, lemon juice, celery, bay leaves, and broth. Heat to boiling.

Boil uncovered 15 minutes; reduce heat to medium. Stir in broccoli flowerets, milk, parsley, sage, and pepper. Cover and cook 30 minutes. Remove bay leaves. Top each serving with cheese.

This recipe came from The New Lorimorian. January 26, 2011

 

 

Comments

I don't know!

I haven't tried this one yet. I thought it looked good so I put it in.