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Ingredients
| salted butter: 3 Tbl |
| onions: 1 (chopped) |
| carrots: 4 (peeled and chopped) |
| garlic: 2 cloves (chopped) |
| water: 4 cups |
| chicken bouillon: 4 Tbl |
| broccoli flower clusters: 1 lb (divided) |
| half and half cream: 2 cups |
| all-purpose flour (unsifted): 3 Tbl |
| water: 1/4 cup (cold) |
| soy sauce: 1 Tbl |
| black pepper: 1/2 tsp (freshly ground) |
| parsley (chopped): 1/4 cup (fresh) |
Uncle Bill's Broccoli Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- In a saucepan over medium-high heat, melt butter.
- Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
- In a medium size cooking pot, add water and chicken soup base and bring to boil.
- Add precooked onion/carrot/garlic to soup.
- Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
- Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
- In a blender or food processor, puree' soup in batches and return to cooking pot.
- Stir in half and half cream and remaining broccoli florets.
- In a cup, mix together flour and 1/4 cup water to form a thin liquid.
- Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
- Add soy sauce, black pepper and stir well.
- Garnish with chopped parsley when serving.
- You can also use some carrot curls for garnish.
- Serve soup hot or cold.