Friday, October 29, 2010

Mel's Decadent Cream of Broccoli Soup

  • 2 onions, finely chopped
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 7 cloves garlic, crushed
  • 4 cups water
  • 4 teaspoons chicken broth powder
  • 4 good sized potatoes, cubed
  • dash parsley
  • dash time
  • dash oregano
  • 1.5 heads of broccoli, chopped
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1 cup sharp cheese

  1. Melt butter in pot on low heat. Add chopped onions and stir. Add a dash of olive oil to keep butter from burning, stir.
  2. Fry onions until golden and translucent. Meanwhile, cube potatoes. Add crushed garlic, stir.
  3. Add 4 cups of water and 4 tsp of chicken broth powder. Stir until fully combined.
  4. Add potatoes and herbs. Boil until potatoes are well done.
  5. Take soup off heat, allow to cool slightly. Mash potatoes in pot. Add flour, whisk until fully combined. Take the cup of cream out of the fridge and allow it to adjust to room temperature.
  6. Add chopped broccoli. Bring soup back to simmer, and simmer until broccoli are fully tender.
  7. Turn burner to low. Add cream and cheese, stir. Heat soup through, until cheese is fully melted and combined, stirring often. 
Makes: ~ 3 servings!

I really love this recipe.  I bought factory-made Knorr cream of broccoli, and although it was good, there was no actual discernible broccoli! It tasted a lot more like Potato and Leek soup, in fact.  So good, but not at all what I was craving.  I sort of jumbled many internet recipes together to get this, and I'm pretty dang happy with the result. :)

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