February Cooking Class Recipe - Cream of Broccoli Soup
INGREDIENTS
6 tablespoons butter
2/3 cup flour
2 tablespoons butter
1/4 cup chopped onion
4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
6 cups chicken broth (or you can use the 49 1/2 oz can)
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
In a small saucepan over low heat, melt the 6 T. butter. Add in the
flour and stir until blended; do not brown. Remove from heat and set aside.
In a large saucepan, melt the 2 T. butter. Add onion; cook until tender.
Add chopped broccoli florets, cook and stir about 6 minutes. Add the
chicken broth. Increase the heat at this point and bring to a boil.
Whisking constantly, add the flour mixture. Cook and stir until soup is
thickened and bubbly. Lastly, add in the salt, pepper, and half & half.
Heat through and serve hot. Note: The soup will thicken upon standing.
You can substitute cauliflower or broccoflower in place of the broccoli.
NUTRITION
- Calories 207
- Total Fat 12 g
- Saturated 7 g
- Polyunsaturated 0 g
- Monounsaturated 0 g
- Trans 0 g
- Cholesterol 32 mg
- Vitamin A 24%
- Vitamin C 177%
- Sodium 528 mg
- Potassium 647 mg
- Total Carbs 17 g
- Dietary Fiber 4 g
- Sugars 7 g
- Protein 9 g
- Calcium 21%
- Iron 14%
Serves 1 cup
Recipe courtesy of Chef Vizzina, Executive Chef and Presiden of Campus Dining
at Samford University