Cream of Broccoli Soup
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Serves: 6
 
Beautiful broccoli soup. Don't overcook the broccoli so the soup retains a vibrant color.
Ingredients
  • 2 tablespoons butter
  • ½ cup cream (or fat free half and half)
  • 1 onion, chopped
  • 1 russet potato, peeled and chopped
  • ½ tsp dried tarragon
  • 6 cups chicken stock, warmed
  • 4½ cups chopped broccoli florets and stems
  • Salt, Pepper
  • Homemade Croutons
  • 1 cup swiss cheese, grated
  • 1 cup cheddar cheese, grated
Instructions
  1. In a large pot, melt butter and cook onion until tender over medium high heat.
  2. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Simmer until potato is tender, about ten minutes.
  3. Once the potato is tender, add the broccoli and cook until the broccoli is softened, but still bright green, about three minutes.
  4. Puree in batches in a blender or food processor.
  5. Return to pot and add cream. Season to taste with salt and pepper and serve with homemade croutons and grated cheese. (To keep this gluten-free the croutons need to be made with GF bread on their own baking pan.)
Recipe by Culinary Mamas at https://culinarymamas.com/cream-broccoli-soup/