This cream soup made of fresh broccoli from our Florida garden mixed with carrots and onions (from our Michigan garden), and celery gently simmered in a cream base certainly warms the tummies this crazy cold winter. If you have been reading this blog you know that even Florida is suffering this winter. How about snow in the panhandle this morning?? I know it doesn't compare to the bitter cold and snow and blizzards experienced in other parts of the country. Hang in there. Spring will soon be here and we will all be outside getting our hands in the dirt and toiling under bright sunshine.
Cream of Broccoli Soup Recipe
4 T. butter or margarine
1 1/2 c. chopped broccoli
1 1/2 c. chopped carrots
1 c. chopped celery--Add more if you like a lot of celery taste
1 medium diced onion
20 oz. chicken broth
1/3 c. flour
1 12 oz can evaporated milk
2 1/2 c. lowfat milk--you can replace evap milk with lowfat and use total 4 c. milk
salt and pepper to taste
Melt margarine in Dutch oven. Add vegetables and cook over medium heat about 10 minutes or till veggies are tender. Add chicken broth and allow to begin to boil. Stir in flour gradually, then slowly stir in milk. Salt and pepper to taste.
You can add more veggies to make a heartier soup and you may want to add ham and cheese too.
Enjoy this tummy warmer.