Broccoli Soup

If you are looking for a hot soup on these cool winter nights, you must try this recipe. It is a delicious creamy soup ~ minus the cheese that most broccoli soups contain. (The most popular soup at my restaurant was actually Broccoli Cheddar).
I have been making this soup for many years, and it is a favorite in our house.

Wash and chop your veggies.




Boil your veggies together for 2-3 minutes.



Saute the onions in the butter.




Add your flour to the onion and butter to form a paste.



Lots of stirring and whisking . . . but well worth it!



The finished product . . . . not the best photo, but you get the idea:) One of my favorite all time soups.




Broccoli Soup

2 cups water
4 cups fresh broccoli
1 cup chopped carrots
1/2-1 cup finely chopped onion
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon Thyme

In large soup pot, bring water to boil. Add broccoli, carrots and celery. Boil for 2-3 minutes. (I chop my broccoli very finely, so there are not large pieces in the soup). Drain. Set veggies aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil and stir for one minute. Add veggies. Stir in parsley, onion salt, garlic powder, salt and thyme. Reduce heat, cover and simmer for 30-40 minutes until the veggies are tender and flavors combined. (careful to stir frequently so it doesn't stick to pot and burn)
Makes 6-8 servings.