Cream of Broccoli Soup
A smooth, velvety cream of broccoli soup packed with tender broccoli and enriched with milk and half-and-half. A beaten egg stirred in at the end gives it extra body and a silky, luxurious texture. Mild, comforting, and full of fresh broccoli flavor, it makes a satisfying lunch or a lovely starter, especially with a sprinkle of cheese or a warm roll on the side.
Equipment
- Soup pot
- Saucepan
- Whisk
Ingredients
- 3 cups broccoli florets finely chopped
- 1 cup chicken broth
- 3 tablespoons butter
- ¼ cup flour
- 1 cup milk
- 1 egg well beaten
- 1 cup half-and-half room temperature
- salt and pepper to taste
Instructions
- Take the egg and half & half out of the refrigerator to come up to room temperature.
- Cook broccoli in chicken broth for about 15 minutes.
- Melt butter in a separate saucepan and whisk in flour, then milk. Cook, stirring constantly, until thick and bubbly. Stir into the broccoli.
- Combine the beaten egg and half-and-half and stir into the soup. Season with salt and pepper. Warm gently. Do not boiling! Boiling can curdle the soup.
Notes
Try Other Veggies: Asparagus or another preferred vegetable can replace broccoli.
Reheating Leftovers: Reheat leftovers slowly on low or low-medium microwave power. Do not warm hot enough for the soup to boil.
Nutrition
Calories: 349kcalCarbohydrates: 22gProtein: 11gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 124mgSodium: 512mgPotassium: 565mgFiber: 3gSugar: 9gVitamin A: 1415IUVitamin C: 82mgCalcium: 245mgIron: 1mg
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