Broccoli Soup


  • 2 lbs. broccoli, fresh or frozen
  • 1 med. onion, chopped
  • 1-1 1/4 c. celery, chopped
  • 3/4 t. salt
  • 1/4 t. black pepper
  • 1/4 t. nutmeg
  • 1/2 t. minced garlic or garlic powder
  • 2 bay leaves
  • 3 c. water
  • 40 oz. chicken or vegetable broth
  • 4 1/2 T. butter
  • 3 c. half and half or milk
  • 2 T. flour or cornstarch



  1. In a 6 qt. kettle combine the first 10 ingredients. bring to a boil until broccoli is tender.
  2. With a slotted spoon, put the broccoli in a blender with some broth. Continue until you have blended about 3/4 of the broccoli.
  3. Put blended back in the pot with the unblended. In another pot melt the butter.
  4. Dissolve the flour with some water; add it to the butter until smooth.
  5. Add the half and half; stir and mix on low heat.
  6. Add white cream mixture into the broccoli broth on medium heat until itis well-blended and to your thickness. Stir often so it will not burn.


Recipe courtesy Gilda Santor.