Cream of Broccoli Soup

1. 1

   Wash broccoli and cut off flowerets.

2. 2

   Chop flowerets; set aside.

3. 3

   Peel stems and chop coarsely.

4. 4

   Place broccoli stems, water, celery and bouillon granules in a medium saucepan.

5. 5

   Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 20 to 25 minutes or until tender.

6. 6

   Place, half at a time, in a blender container or food processor bowl.

7. 7

   Cover and blend or process until smooth; set aside.

8. 8

   In the medium saucepan over medium-high heat, saute onion in butter or margarine for 5 minutes or until golden.

9. 9

   tir in flour.

10. 10

    Cook and stir for 1 to 2 minutes.

11. 11

    Slowly stir in puree and flowerets.

12. 12

    Stirring over medium-high heat, bring to a boil and boil until flowerets are tender and mixture is thickened, about 10 minutes.

13. 13

    Reduce heat.

14. 14

    Stir in half-and-half, white pepper and nutmeg.

15. 15

    Heat through (do not boil).

16. 16

    To serve, sprinkle with Parmesan cheese and paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.