Tuesday, February 7, 2017

Cream of Broccoli Soup


 1 tablespoon butter 
 2 slices bacon, chopped 
 1 medium onion, chopped 
 2 scallions, chopped 
 1 stalk of celery, chopped 
 1 tablespoon all-purpose flour
 4 cups chicken broth or  Homemade chicken stock
 florets from 1 large head of broccoli, chopped 
 1/2 teaspoon salt 
 ground black pepper 
 dash of ground nutmeg 
 1 cup light cream                



 1. Melt butter. Sauté bacon, then add onion, leek, and celery. 
Cook until heated through. 

 2. Add flour and stir until well combined. Stir in stock; simmer 
for 15-18 minutes.

 3. Add broccoli; simmer for 15-18 minutes. Pour into blender 
and purée. 

 4. Return to pot and season with salt, pepper, and nutmeg. 
Stir in cream and cook until heated through; do not boil.

 Makes 4-6 sevings

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