Broccoli Soup

by becky
Created • Updated
From the cookbook Good housekeeping Step By Step

Prep Time: 10 minutes

Cook Time: 30 minutes

Yields: 8 servings

Ingredients

  • 1 large bunch broccoli (1 1/2 lb)
  • 1 tablespoon margarine or butter
  • 1 medium onion, finely chopped
  • 2 cans (13 1/2 to 14 1/2 ounces each) broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • Pinch ground nutmeg
  • 3/4 cup half-and-half or light cream

Directions

  1. Cut stems from broccoli; peel stems and thinly slice. Cut tops into flowers.
  2. In 3-quart saucepan, melt margarine over medium heat. Add onion and cook, stirring often, 5 minutes, or until tender. Add broccoli stems and flowerets, broth, next 4 ingredients, and 2 cups water. Heat to boiling over high heat; boil 15 minutes, or until broccoli and stems are tender.
  3. Spoon small amount of broccoli mixture into blender; cover (with center part of blender lid removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining broccoli mixture. Return mixture to saucepan. Stir in half-and-half and heat through over medium heat (do not boil).