This was pretty good as listed, but I like my cream of broccoli a bit saltier, thicker, and creamier. I made the following changes the second time and found it much more to my liking: 1) Toss about 2 teaspoons minced garlic with the onions and celery. 2) Instead of broth, use 3 cups water and 5 bouillon cubes, so it's saltier without being more watery. 3) Do not puree the soup. Instead, chop the broccoli, about half finely and half roughly. That way it cooks faster and has some texture without huge chunks. 4) Increase the roux from 3T/3T/2c to 6T/6T/3.5c.
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This was pretty good as listed, but I like my cream of broccoli a bit saltier, thicker, and...