My sister, JuanitaRose, served Cream of Broccoli Soup with supper one night. I loved it, as did everyone. It was absolutely delicious and there was no need to add cream. By the time I asked her for the recipe several weeks later, she had forgotten the specifics so I adapted what she gave me to come up with this one. She had emphasized that she used only salt, pepper and garlic for seasoning. I threw in some cayenne pepper to spice it up a bit.
She had used a head of fresh broccoli in her recipe but I didn’t have any on hand when I experimented so I used frozen florets and stems and some frozen cauliflower.
Cream of Broccoli Soup
Ingredients:
1 medium onion (sliced)
2 cloves garlic (minced)
1 celery stalk
1 tbsp vegetable oil
3 cups chicken broth
2 cups broccoli florets and stems
1/2 cup potato or cauliflower
1 tsp salt
1/4 tsp black pepper
1/8 to 1/4 tsp cayenne pepper
Directions:
Sautee garlic, broccoli, celery and onion in oil for a few minutes. If using potato, cut in very small pieces. Add vegetables and spices to the chicken broth. Bring to a boil and simmer about 5 to 8 minutes (until veggies are tender). Use an emmersion blender to cream the soup.
TIP: When serving, add a tablespoon of shredded cheese to each bowl and top with croutons.
