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Cream of Broccoli Soup I Recipe

kept byJessica_Cumming
recipe byAllRecipes

Goes great with toasted ciabatta bread!


4 cups water

4 cups broccoli florets

2 tablespoons margarine

1 onion, chopped

1 large stalk celery, chopped

1/4 cup all-purpose flour

2 tablespoons chicken bouillon powder

2 1/2 cups 1% milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

3/4 cup shredded mozzarella cheese

In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
Stir in milk, nutmeg, pepper, cheese, and processed and chopped broccoli, and heat through. Adjust seasonings to taste.

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