Cream of Broccoli Soup

1. 1

   Cut Using a large soup/stock pot melt margarine at medium heat.

2. 2

   Add minced garlic & cook until translucent, stirring constantly.

3. 3

   Add broccoli pieces to pot, keeping everything moving around the pot as not to burn.

4. 4

   When broccoli turns bright green and pieces are tender enough to easily pierce with a fork, add vegetable stock.

5. 5

   Heat to bubble then reduce heat to medium-low & simmer uncovered, stirring every few minutes as needed for 1 hour.

6. 6

   When broccoli becomes mushy and starts to fall apart, I take a potato masher & smash broccoli down to a think pulp.

7. 7

   Add dried herbs, salt, and pepper and mix well.

8. 8

   Mix in milk.

9. 9

   Return to bubble & reduce heat to simmer uncovered again for about 45 minutes or until milk is cooked in well.

10. 10

    To finish use a hand mixer to blend together well before serving.

11. 11

    Ladle into bowls for serving and garnish on top with small amount of shredded cheese in the middle.

* Per serving · 4 servings · Values may vary.

No additional tips available.