Cream Of Broccoli Soup

Recipe from


Ingredients

1 (10-ounce) package frozen broccoli
1 medium onion, chopped
3 tablespoons butter or margarine
1/4 cup chopped fresh parsley
1/4 cup all-purpose flour
2 cups chicken broth, divided
2 cups half-and-half
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon red pepper
1/8 teaspoon ground nutmeg (optional)
Additional chopped fresh parsley

Preparation

Cook broccoli according to package directions; drain well, and set aside.

Sauté onion in butter in a large saucepan until tender; add reserved broccoli and 1/4 cup parsley, and cook 3 minutes, stirring constantly. Sprinkle flour evenly over broccoli mixture; cook 2 minutes, stirring constantly.

Sauté onion in butter in a large saucepan until tender; add reserved broccoli and 1/4 cup parsley, and cook 3 minutes, stirring constantly. Sprinkle flour evenly over broccoli mixture; cook 2 minutes, stirring constantly.

Return mixture to saucepan; add remaining broth, half-and-half, lemon juice, salt, garlic powder, lemon-pepper seasoning, pepper, and nutmeg, if desired, stirring well. Cook over medium heat 5 minutes or until thoroughly heated.

Ladle soup into individual serving bowls; garnish with additional chopped parsley. Serve warm.

Note:

Oxmoor House Homestyle Recipes

January 1985
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