Cream Of Broccoli Soup Recipes

Makes 6 servings

    3/4 pound broccoli                                             
    2 cups water                                                   
    3/4 cup celery thinly sliced (optional)                        
    3 teaspoons chicken bouillon                                   
    1/4 cup onions minced                                          
    2 tablespoons butter or margarine                              
    2 tablespoons flour                                            
    1 cup half and half                                            
    1/8 teaspoon white peppers                                     
    1/8 teaspoon nutmeg ground                                     
    Parmesan cheese Grated                                         
    Paprika                                                        

Wash broccoli and cut off flowerets. Chop flowerets; set aside. Peel stems and chop coarsely.

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.

In the medium saucepan over medium-high heat, saute onion in butter or margarine 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.

Stir in half-and-half, white pepper and nutmeg. Heat through (do not boil).

To serve, sprinkle with Parmesan cheese and paprika,