01-13-2010, 10:19 PM
This is my favorite "sick" food. Whenever I'm feeling under the weather, I want Cream of Broccoli Soup, but since I am the one that makes it, I have to make it and freeze it for those occasions! It is super creamy, so I can only eat a little at a time after not eating for a few days, but it is so worth it!
Ingredients:
3/4 cup flour
1/4 cup corn starch
1/2 cup butter or margarine
4 1/2 cup milk
1/4 cup onion, minced
3 cloves garlic, minced
1 teaspoon fresh parsley
dash of oregano
dash of paprika
salt and pepper to taste
1 1/2 cup chopped broccoli, fresh or frozen
Step 1:
In a large saucepan, melt 1/2 cup butter or margarine and add 1/2 cup flour, mixing on medium low heat until it forms a roux (blended in to start the thickening process for the soup).
Step 2:
Add 3 cups milk and whisk until roux mixture and milk are well blended. Then, add the remaining 1/4 cup flour, 1/4 cup corn starch, and 1 1/2 cup milk, whisking again to blend. (I find its easier to blend everything by separating it into steps).
Step 3:
Add minced onion, minced garlic, parsley, oregano, paprika, salt (about 2 teaspoons) and pepper,(1 teaspoon) and 1 1/2 cups broccoli. Reduce heat to low.
Step 4:
Let the soup simmer for approximately 1 to 1 1/2 hours, stirring the soup about every 10 minutes or so to keep the soup from sticking to the bottom of the pot.
Step 5:
Serve it up and enjoy every bit of it! I like to add a little piece of muenster cheese in my soup because I just can't help myself.
Ingredients:
3/4 cup flour
1/4 cup corn starch
1/2 cup butter or margarine
4 1/2 cup milk
1/4 cup onion, minced
3 cloves garlic, minced
1 teaspoon fresh parsley
dash of oregano
dash of paprika
salt and pepper to taste
1 1/2 cup chopped broccoli, fresh or frozen
Step 1:
In a large saucepan, melt 1/2 cup butter or margarine and add 1/2 cup flour, mixing on medium low heat until it forms a roux (blended in to start the thickening process for the soup).
Step 2:
Add 3 cups milk and whisk until roux mixture and milk are well blended. Then, add the remaining 1/4 cup flour, 1/4 cup corn starch, and 1 1/2 cup milk, whisking again to blend. (I find its easier to blend everything by separating it into steps).
Step 3:
Add minced onion, minced garlic, parsley, oregano, paprika, salt (about 2 teaspoons) and pepper,(1 teaspoon) and 1 1/2 cups broccoli. Reduce heat to low.
Step 4:
Let the soup simmer for approximately 1 to 1 1/2 hours, stirring the soup about every 10 minutes or so to keep the soup from sticking to the bottom of the pot.
Step 5:
Serve it up and enjoy every bit of it! I like to add a little piece of muenster cheese in my soup because I just can't help myself.