Real Restaurant Recipes: Food That Built a Business You can cook with confidence and style My Cream of Broccoli Soup is not only delicious ... it’s very good for you.
Restaurant Soup Recipe: Cream of Broccoli Soup Recipe Preparation time: about 60 minutes. Serves 8-10 eight ounce portions. Cooking Conversion Table Ingredients: 1 1/2 pounds of broccoli, washed and cut into small pieces (save florets for later). Much of the broccoli stalks can be peeled and diced or sliced 4 1/2 cups water 3/4 teaspoon salt 1 1/2 cups scalded milk or cream 1/3 cup plus 2 tablespoons of butter 1/2 cup flour 3/4 teaspoon white pepper 1 1/2 cups water from cooking broccoli 1 1/2 tablespoons butter Cheddar cheese, shredded, for garnish (freshly shredded makes a difference) and or a piece of cooked broccoli Instructions: In a sauce pan, combine broccoli, water and salt Cook until tender; when done, reserve 1 1/2 cups water for the soup Make a white sauce as follows: x Heat milk in a double boiler to just below its boiling point x Melt butter in soup pot and add flour, cooking over low heat for a few minutes (be careful not to burn) x Add hot milk slowly, stirring constantly x Add 3/4 teaspoon salt x Cook and stir until thickened Now add liquid from the broccoli Add 1 1/2 tablespoons butter and the white pepper Mix well and add the tender cooked broccoli and the florets Let sit a few minutes so florets cook Ladle your broccoli soup into soup bowls and garnish with shredded cheddar cheese or a cooked broccoli floret My soup recipe makes a wonderful meal when served with one of my Bran Muffins. Return to Table of Contents
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