Tuesday, October 11, 2011

Cream of Broccoli Soup

Every member of my family, including the infant, loved this soup.  L.O.V.E.D.  Also, it had a boat load of vegetables in it.

Cream of Broccoli Soup
2 heads broccoli, chopped
1/2 head celery, chopped
2 carrots, chopped
3 Tbsp. oil
1/4 cup flour
2 Tbsp dried onions
1/2 tsp granulated garlic
1 tsp worcestershire sauce
8 cups water
Chicken base or bullion (I used 2 tsp)
1 1/2 cups powdered milk (or amount indicated on package for 2 quarts of water)
Cooked corn, optional

Heat oil in a large pot, and add chopped vegetables, granulated garlic, and dried onions.  Saute until softened, and stir in flour.  Cook a few minutes, then add a little of the water and clean the bottom of the pot.  Add the rest of the water and worcestershire sauce .  Once heated through, add powdered milk.  Let simmer, stirring often to keep from sticking to the bottom of the pan, until carrots are softened.  Puree in a blender (or with an immersion blender) and pour through a colander to strain.   We served ours with corn stirred in.

You could also add potatoes, or other mild flavored vegetables like cauliflower, or young turnips.

If you have extra milk, that could easily be substituted for the powdered milk and water.