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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

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Friday, April 27, 2007

Cream of Broccoli and Cheese Soup

Broccoli has to be one of my favourite vegetables. It has a lot of health benefits including cancer fighting properties, lowering the risk of stroke or heart attack and protecting against anemia. Honestly this is one vegetable I could eat every day of the week! Raw or cooked, broccoli just has it happening. I love it simply steamed with a little butter as a side dish or snack but also use it as an ingredient in a lot of dishes. What I don't like is overcooked broccoli aka mush.

Cream of Broccoli & Cheese Soup

Cream of broccoli and cheese soup is a very easy to make soup and versatile at the same time. Leave out the cheese for a simple but flavourful cream of broccoli soup. Both are filling, unpretentious comfort foods. Serve as the main course or as a side.

Cream of Broccoli Soup
recipe by: Garden Gnome

2 sm heads broccoli, washed and chopped
1 clove garlic
1 sm onion, chopped fine
3 tbsp butter
2 c beef stock
4 c vegetable stock
2 c milk
3 c half & half cream
sea salt & pepper to taste
2 cups shredded cheddar cheese* (optional)
flour slurry ( 2 tbsp flour mixed with water to pouring consistency)

Prepare the vegetables. Sauté the onions and garlic in butter in a large saucepan until onions are translucent. Stir in broccoli and stocks. Bring to a boil and let cook until broccoli is tender. Stir in salt, pepper, milk, cream and *(cheese if desired). Heat. Blend about a quarter of the soup with a stick blender and stir into the remaining soup. Thicken with flour slurry if desired.


4 food lovers commented:

Sunny Ellis said...

That sounds REALLY yummy. I think I might add that to my menu for the next week.

Garden Gnome said...

It is really yummy and oh so easy to make. I hope you like it. Enjoy!

LindaG said...

Definitely glad I found this recipe today! Will try it. We love broccoli, too! :)

Garden Gnome said...

Hi Linda :) This is a nice, creamy soup with good flavour so I hope you enjoy it.