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Cream of Broccoli Soup

brocoli

Servings

4 people

Preparation Time

10 minutes

Cooking Time

40 minutes

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recipe
  • 1 broccoli (1 ½ lb / 750g)
  • 1 tablespoon (15 mL) of butter
  • 1 onion, minced
  • 1 garlic clove, minced
  • ½ teaspoon (2.5 mL) of paprika
  • 1 medium size potato, peeled and diced
  • 2 ½ cups (625 mL) of
  • Home Goodness Organic chicken broth
  • 1 ¾ cup (450 mL) of milk
  • 2 tablespoons (30 mL) of fresh parsley, minced
  • Salt and pepper to taste
  1. Remove broccoli leaves and trim stem. Set aside 12 broccoli florets. Coarsely chop the remaining broccoli.
  2. Melt butter in a large saucepan. Add the garlic and onion, cover and simmer for 5 minutes until soften. Add the paprika, potato, broccoli and broth. Bring to a boil.
  3. Cover and simmer for 30 minutes. Cool slightly.
  4. Puree in blender, and then return the soup to saucepan. Stir in milk, parsley and season. Reheat
  5. Meanwhile, blanch the broccoli florets in boiling water for 2 to 3 minutes, then drain.
  6. Serve into 4 soup bowls and garnish with broccoli florets. Serve immediately.
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