Recipe by JOUELET
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celery with leaves, chopped
shredded mozzarella cheese
The main problem with this recipe is it doesn't tell you what to do with the broccoli! You cook it at the beginning, then it's never mentioned again in the directions. So I had to improvise. I used about 4 cups frozen broccoli florets and cooked them in the microwave. I then put about half in the food processor and minced them. I then dumped all the broccoli (florets and minced) in the pot at the end right before adding the cheese. Who knows if this is what the recipe writer intended, but my husband and I enjoyed it! It would probably also be good if you just pureed all the stuff together, though I liked the full florets. The only change I would make is to omit the celery. It doesn't add anything, and its flavor sticks out too much among all the other mellow blended flavors of the soup.
bland without Cheddar (sharp)
This is very rich but tasty all the same. I didn't have bouillon so I cooked the broccoli in about 2.5 cups chicken broth and saved the liquid like suggested. I don't think heavy cream is necessary in this recipe. I used 2 cups whole milk and it was plenty rich. I might try reduced fat milk next time and see if I like it more. I just chopped up the cooked broccoli once it was cooled and added it after the cheese and liked the consistency. Also, if you don't have shredded mozzarella already, save time by cubing it instead of shredding, it melts pretty quickly in the pot.
I was looking for a cream of broccoli recipe that doesn't use a canned soup mix. This was a great and easy to make soup. I reduced the amount of heavy cream to 1/4 cup, but it still tasted rich and creamy. I added some carrots too.
Ok, I'm a tinkerer. I tripled the recipe and to this end I used 2 large (48oz)cans of chicken broth in place of some of the water and bulion cubes and then added another 48oz of water to boil the brocolli in. I also used four stalks of celery and 2 medium onions diced. My chef friend told me to add thyme and also pepper. For thickening I used 12T flour mixed with 12T melted butter before adding to the broth. Yummm.
I was really pleased with how this turned out. I chopped and simmered the broccoli in chicken stock, and after sauteing a red onion in butter and mixing in the flour, milk, and cream, I just dumped the whole boiling mess of broccoli and stock into the soup pot. I used a swiss/cheddar mixture because that's what I happened to have. Omitting the celery was a mistake - it would have subtly improved the flavor.
This soup was delicious! I used frozen broccoli florets which made it a lot quicker to make. I used 2 cups of heavy cream because I didn't have any milk. Next time I will use a little bit more flour for thickening. This came out great and everyone liked it.
This soup ROCKS!! I am not a fan Broccoli, but do like Broccoli Cheese Soup and this recipe is the Best! I had to use powdered milk instead of milk/cream that this recipe called for, but the taste was marvelous. I used a pressure cooker to soften the broccoli and continued as the directions indicated. I think I will double the recipe next time so I have some to put in the freezer.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Broccoli Soup V
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 332
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