Cream Of Broccoli Soup

Recipe from Oxmoor House

More From Oxmoor House


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

  1. Cook broccoli according to package directions; drain well, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle soup into individual serving bowls; garnish with additional chopped parsley. Serve warm.
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