Cream of Broccoli Soup

Name: Cream of Broccoli Soup
Total time: 40
Yield: 6
Ingredients: 4 cups water; 4 cups broccoli florets; 2 tablespoons margarine; 1 onion, chopped; 1 large stalk celery, chopped; 0.33333298563957 cup all-purpose flour; 2 tablespoons chicken bouillon powder; 2.5 cups whole milk; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground black pepper; 0.5 cup shredded sharp Cheddar cheese

Recipe by William Uncle Bill Anatooskin from allrecipes.com

Soup 40 Mins.

Ingredients

6 servings

•

4 cups water
•

4 cups broccoli florets
•

2 tablespoons margarine
•

1 onion, chopped
•

1 large stalk celery, chopped
•

0.33333298563957 cup all-purpose flour

•

2 tablespoons chicken bouillon powder
•

2.5 cups whole milk
•

0.25 teaspoon ground nutmeg
•

0.25 teaspoon ground black pepper
•

0.5 cup shredded sharp Cheddar cheese

Instructions

Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
In a food processor or blender, process 1/2 of 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 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.