Pinky's Cream of Broccoli Soup (#1821)

Serves
Ready
6
55
Minutes
Prep
Cook
10
Minutes
45
Minutes
Categories
Soups
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Ingredients

  • 2 tablespoons Butter
  • 1 large Onions chopped
  • 1 clove Garlic minced
  • 2 large Potatoes
  • 1 1/2 pounds Broccoli Florets
  • 1 quart Chicken Broth
  • 1/8 tsp Red Pepper Flakes optional to taste
  • 1 pinch Nutmeg
  • 1 cup Light Cream (Half&Half) or cut with milk to reduce fat

Directions

  1. Sauté onion and garlic in butter until the onions become transparent.
  2. Add the chopped potatoes, broccoli, broth, salt, pepper and red pepper.
  3. Heat to the boil, reduce heat and simmer for about 30 minutes.
  4. Carefully, transfer the mixture (about 1/3 at a time) into the blender and pulse six or seven times for each batch. Use a dish towel to hold the top of the blender to prevent hot liquid from hitting the ceiling!
  5. Place the blended soup into a crockpot or slow cooker and add cream and a pinch of nutmeg. You can reduce the fat by substituting milk for the cream or using just a touch of cream with some milk.
  6. Heat on low for another half hour and then let sit until dinner.
  7. Taste for seasoning; garnish and serve warm, not hot.
  8. This is also good as a cold soup.
  9. This is a great soup.
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