Title: Cream of Broccoli Soup
Categories: Soup Vegetable
Yield: 8 Servings
| 1 1/2 | lb | Broccoli; chopped |
| 6 | tb | Butter |
| 6 | tb | Flour |
| 5 | c | Chicken broth |
| 1/2 | c | Cream |
| 1 | c | Milk |
| 1/4 | ts | Nutmeg |
| 8 | oz | Jarlsberg cheese; grated |
Cook broccoli about 5 minutes. Drain. Do not overcook as it will cook more.
Make a roux with the flour and butter. Add the chicken broth (homemade is
best, but canned works very well) and whisk until the mixture is thickened
and smooth. Add the broccoli and simmer about 10 minutes. Ladle this into a
blender or food processor and blend until smooth. This will have to be done
in batches if you make the full recipe. Return to the saucepan and bring to
a boil. Add the cream, milk and nutmeg and season to taste with salt and
cayenne pepper. Simmer slowly. Blend in Jarlsberg and heat until the cheese
is well blended and the soup is hot. Serve in heated bowls with freshly
grated parmesan and croutons. From: ACUPAD [Zack]