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Broccoli Soup


  • 1 cup water mixed with 1 cup homemade or canned chicken stock
  • 1 onion, sliced thin
  • 1 10-ounce package frozen broccoli, or 2 1/2 cups fresh broccoli, chopped
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  • 1 tsp. salt
  • 4 cups milk
  • 4 Tbsp. instant mashed potato powder
  • 3 Tbsp. butter
  • 1 pinch ground nutmeg


Heat the stock mixture over medium heat, add the onion, broccoli, and salt, and cook about ten minutes or until tender. Puree half the vegetables with half of the liquid in a blender or processor until smooth, then repeat with the other half (be sure to vent the steam, since processing hot ingredients can cause small explosions). Heat the milk in a large saucepan until bubbles form on the edges. Stir in the remaining ingredients and carefully simmer for three minutes. Stir in the pureed broccoli and onion, taste for seasoning, and ladle into individual bowls. Serves six.


By imaqt1962 from Illinois


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