Agnes Brill

Best Broccoli Soup

Salads, Soups & Vegetables
At a glance
Contributor
Agnes Brill
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Status
Published

Description

In a large pan, bring the water to a boil. Add broccoli, celery, and carrots; boil for 3 minutes. Drain and set aside.

In the same pot, sauté onions in butter until tender. Stir in the flour to make a smooth paste.

Gradually add the broth and milk, stirring constantly. Bring to a boil and stir for 1 minute.

Add the vegetables and remaining ingredients. Reduce heat, cover, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Source Note

Original page 110. Contributed by Agnes Brill.

Ingredients

Structured rows stay easy to scan and print.

  • 2 cups water
  • 4 cups chopped fresh broccoli
  • 1 cup chopped celery
  • 1/2 cup sliced carrots
  • 1/2 cup chopped onions
  • 6 tablespoons butter
  • 3 cups chicken broth
  • 2 cups milk
  • 6 tablespoons all-purpose flour
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon onion salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Directions

Ordered steps keep the recipe easy to follow.

  1. In a large pan, bring the water to a boil. Add broccoli, celery, and carrots; boil for 3 minutes. Drain and set aside.
  2. In the same pot, sauté onions in butter until tender. Stir in the flour to make a smooth paste.
  3. Gradually add the broth and milk, stirring constantly. Bring to a boil and stir for 1 minute.
  4. Add the vegetables and remaining ingredients. Reduce heat, cover, and simmer for 30 to 40 minutes, or until the vegetables are tender.