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Cream of Broccoli Soup by Gallons Soup |
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1 qt. heavy cream 2 qts. half & half 3 qts whole milk 4 bags white shredded sharp cheddar cheese 8oz. size dill weed pepper (& salt to taste after cheese is added) 2 tsp. dill weed 10-12 fresh broccoli crowns (or frozen broccoli in bags) 6 Tbsp. of Minor’s Chicken Soup Base 4 cups of water ¾ c. corn starch dissolved in ¼ c. water.
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Steam broccoli in double boiler/steamer until tender. Cool slightly and place in blender to mash and cream. (Add steam water as needed) Place blended broccoli and all steam water back into the steam/soup pot without the steamer insert. Add Minor’s soup base , heat and dissolve into mixture. Begin adding heavy cream, half & half, whole milk. Stir while heating up. Add shredded cheddar cheese and stir to melt into mixture. Taste for saltiness. Add amounts to tastes if needed. Add pepper to taste. Add dill weed to taste. Stir while keeping warm. Then cool slightly.
Place batches of the creamed soup into the blender again to cream up. Pour blended batch into a different big soup pot. Or before blending, pour mixture into a large bowl, clean the soup pot, wipe and pour the blended batches back into the same soup pot.
Once all creamed batches have been blended, heat gently and to near hot without scorching bottom. Stir constantly. Add dissolved cornstarch mixture and stir as you thicken the soup to the desired texture.
As an added touch, add more warm cooked broccoli florets into the finished soup.
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Preparation Time: 1 hour 15min. |
Serves: 16 people |
Recipe Origin: United States |
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Submitted by: |
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Annette Marro New York United States |
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This recipe has been viewed 3371 times. |
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