Homemade Soups: Cream of Broccoli Soup

Cream soup recipes can be tricky sometimes, but not this one for cream of broccoli soup.
By Patrica B. Belcher
May/June 1983
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Cream of broccoli soup, with yogurt garnish.
Photo by MOTHER EARTH NEWS Staff


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It’s become kind of a mainstay, cream of broccoli soup. My recipe is one of hundreds you'll find, but I'm still partial to it. If you follow the numbers below it makes enough to serve three. Double them if you need to serve six.

Cream of Broccoli Soup

1/2 bunch of broccoli
3 cups of chicken broth
3-5 heaping tablespoons of yogurt
salt to taste
1/8 teaspoon of nutmeg
a handful of fried noodles

Remove the tough portions of the broccoli stems. Cut the heads into small pieces and cook these in the chicken broth until they're tender. Then puree them with the broth and yogurt. Now, pour this mixture into a saucepan and heat it just to the boiling point. Salt the soup to taste.  As you ladle it into bowls, add the nutmeg and fried noodles to each serving. Be thrifty when portioning it out.

For more soup recipes, see Make Superlative Homemade Soups All Year Long.








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