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Cheesy Cream of Broccoli Soup


2 tablespoon Unsalted butter
1 md Onion; roughly diced
1 1/2 lb Cooked or uncooked broccoli roughly chopped
1 tsp Salt
1 Capful Pernod (optional)
3 qt Chicken stock or water; OR canned low-sodium broth
3 cup Milk and/or whipping cream
Grated Jack, Velveeta; OR Swiss cheese

Yield: 6 servings

Melt butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the broccoli, salt and optional Pernod. Continue to cook, stirring, another 15 minutes. Add the stock. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, cream and milk. Serve piping hot and offer the grated cheese on the side to add to the soup.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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