Cream of Broccoli Soup


Cream of Broccoli Soup
By The Gourmet Farm Girl
This is a great way to use up broccoli from your refrigerator or buy broccoli off the mark down rack at the store.

4-5 cups chopped broccoli
1/3 cup white wine
2 quarts chicken stock
2 T butter
2-3 medium potatoes peeled
2 cloves garlic minced
1 small onion chopped
1 cup cream or half-and half
3 T cornstarch
2 oz cold water
Salt  and pepper to taste

In a large stock pot over medium to high heat add the chicken broth, butter, potatoes, onion salt and pepper; bing to a boil then turn to low heat and simmer for 20-30 minutes till potatoes are soft; add the chopped broccoli (I use the top part of the stem too) and the white wine, and simmer for an additional 15-20 minutes till broccoli is soft; pour into food processor (in several batches) and puree till smooth.


Return soup to stock pot and add 1 cup of cream or half-n-half; Disolve 3 T cornstarch in 2 ounces of COLD water and pour into soup to thicken


Simmer for an additional 3-5 minutes till thick and creamy

Serves 6-8

Top with shredded cheddar cheese and chopped parsley.


Serve with some crusty bread or whole grain crackers and side salad