I'm going to post the original recipe and then I'll let you know about some of the changes I made.

Cream of Broccoli Soup
2 Tbsp butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
1 tsp chicken bouillon
dash of nutmeg
salt and pepper to taste
3 tbsp butter
3 tbsp flour
2 cups milk
Melt the butter in a large saucepan, add onions and celery and saute until tender. Add broccoli, broth, bouillon, nutmeg and salt and pepper. Simmer for 15-20 minutes or until broccoli is tender. Take your potato masher and gently mash the broccoli, I like a chunky soup so I barely mashed them at all. Meanwhile melt the 3 tbsp of butter in a smaller saucepan and stir in the flour. Now slowly add the milk, stirring in between. It should be smooth before you add more milk or else you'll get a lumpy soup. Stir this into the soup until thickened.
Now here's how I changed the recipe; I added more chicken broth, all together I used about 4 or 5 cups chicken broth. I also added about 1 cup of 18% table cream to give the soup a richer taste. With adding the extra liquid I then used 5 tbsp of butter and 5 tbsp of flour to thicken the bigger soup. I also used an extra celery stalk.
Enjoy!
Tina
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