This delicious green Creamy Broccoli Soup yields 4 cup/8 shooter servings. It is easily doubled for a larger party, and makes a wonderfully coloured holiday accompaniment to any main course meal or as a party appetizer. Three more of my favourite holiday cream soup recipes (Roasted Pumpkin and Garlic Soup, Roasted Garlic and Yogurt Soup and Harvest Squash & Bacon Soup) are provided here in the betweenclosefriends.com blog. For more entertaining ideas; how to make homemade gifts; homemade cheeses (such as Bourisin, Liptauer, yougurt, cream cheese) etc; herbal recipes; mocktails; and much more, please check out the ‘Category’ sections
Ingredients:
1 medium onion
2 medium carrots
2 celery stalks, chopped
2 chopped garlic cloves
4 tsp butter
3 tsp chicken broth powder
½ c flour
1 c water
2 medium stalks of broccoli, coarsely chopped
4 T cream cheese (recipe for homemade available in betweenclosefriends.com blog under the ‘Favorite Recipe’ category)
3 c milk
1 T fresh copped parsley or 1 tsp dried
- Cook the chopped onion, carrot, celery and garlic in butter on medium-high heat until soft and translucent.
- Combine the flour and broth powder. Sprinkle over the cooked vegetables, then stir to mix in.
- Gradually add the water to the cooked vegetables, stirring to avoid any lumps.
- Add the milk and broccoli.
- Cook on low heat until the broccoli is tender, ~ 15 minutes, stirring occasionally.
- Puree the soup with the cream cheese, in small batches in a blender.
- Return the pureed soup to the soup pot, and over medium heat add the parsley, stirring frequently until heated through, ~3-4 minutes.
- Serve hot, or allow to cool, and garnish with a small dollop of sour cream with a parsley sprig.