Cream of Broccoli Soup
From: Robert, Anjou, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 1 cup [250 mL] water
  • 1 1/2 cup [375 mL] chopped potatoes
  • 1 1/2 cup [375 mL] chopped broccoli
  • 2 tablespoons [30 g] butter
  • 1 onion, minced
  • 2 cups [500 mL] chicken broth
  • 1 teaspoon [5 mL] celery salt
  • Salt and pepper, to taste
  • 1/2 cup [125 mL] heavy cream [35% m.s.g.]
  • Bring water to a boil into a large casserole.
  • Add chopped potatoes and, 5 minutes later, chopped broccoli.
  • Leave to simmer for 5 minutes; set aside [do not drain].
  • Into a clean casserole, melt butter.
  • Brown melt minced onion until translucent.
  • Mix in reserved chopped potatoes and broccoli, along with cooking water.
  • Pour in chicken broth and cook for 10 minutes.
  • Pour mixture into a blender; mix until well blended and smooth.
  • Pour mixture back into casserole.
  • Sprinkle with celery salt, salt and pepper; reheat.
  • Pour in cream.
  • Reheat, stirring constantly without boiling until hot, before serving.