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Cream of Broccoli Soup with Potatoes and Carrots
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Description
This is a great soup to make during the winter months. It is warm and hearty. My family and I adore this soup. Serve yourself a big bowl and if you want, sprinkle some shredded cheese on top. Yum.
Ingredients
- 2 bunches Fresh Broccoli
- 2 cups Water
- 1 Tablespoon Olive Oil
- ½ cups Unsalted Buttter
- 1 whole Medium Onion, Chopped
- 4 stalks Celery, Diced
- 3 whole Carrots, Peeled And Diced
- 1 cup All-purpose Flour
- 4 cups Chicken Broth, Warmed
- 1 pint Half-and-half
- 3 whole Potatoes, Peeled And Diced
- 2 cloves Garlic, Pressed
- 2 teaspoons Sea Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 Tablespoon Parsley, Chopped
Preparation
In a pan with a steamer basket or wire strainer, steam the broccoli with the water for 5 minutes. Reserve the liquid for use in the soup.
In a large Dutch oven or soup pot, add the olive oil and butter. Saute the onion, celery and carrots for 3 to 5 minutes.
Add the flour, stirring quickly to combine. Cook stirring for another 2 minutes. Slowly add the liquid reserved from the steamed broccoli. Stir constantly. Add chicken broth and half-and-half.
Add the broccoli, potatoes, and remaining ingredients. Stir to mix well.
Cook over very low heat for 1-1/2 to 2 hours, stirring occasionally to prevent scorching. Add more or less salt and pepper.
Enjoy with some warm and buttery French bread.
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