Broccoli Soup No. 2 Recipe

Name: Broccoli Soup No. 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 4 cups broccoli florets chopped, fresh; 1 cup celery chopped; 1 cup carrots chopped; 1/2 cup onions chopped; 6 tablespoons butter or margarine; 6 tablespoons flour, all-purpose; 3 cups stock vegetable or chicken; 2 cups milk; 1 tablespoon parsley leaves fresh, minced; 1 teaspoon onion salt; 1/2 teaspoon garlic powder; 1/2 teaspoon salt

Servings: persons

2 cups water
4 cups broccoli florets chopped, fresh
1 cup celery chopped
1 cup carrots chopped
1/2 cup onions chopped
6 tablespoons butter or margarine
6 tablespoons flour, all-purpose
3 cups stock vegetable or chicken
2 cups milk
1 tablespoon parsley leaves fresh, minced
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

1
In a dutch oven or soup kettle, bring water to a boil.
2
Add broccoli, celery and carrots; boil 2 to 3 min.
3
Drain; set vegetables aside.
4
In the same kettle, saute onion in butter until tender.
5
Stir in flour to form a smooth paste.
6
Gradually add the broth and milk, stirring constantly.
7
Bring to a boil; boil and stir for 1 min.
8
Add vegetables and remaining ingredients.
9
Reduce heat; cover and simmer for 30 to 40 min.
10
or until vegetables are tender.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups water, 4 cups broccoli florets chopped, fresh, 1 cup celery chopped, 1 cup carrots chopped, and more.

Yes, Broccoli Soup No. 2 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Soup No. 2

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