cream of broccoli soup

Brr!  We had a cloudy, chilly day yesterday, so it seemed like a good day to make soup one last time before hot weather is here to stay.

I had broccoli in the fridge.That made me think about Cream of Broccoli Soup, which I haven't fixed in a long time. I checked to make sure I had all the ingredients...yes!

Cream of Broccoli Soup
3 or 4 stalks of celery
3 or 4 carrots
half a large onion
1 bunch of fresh broccoli (or 2 heads)
4 Tbsp. butter
2 cups chicken broth
1 can evaporated milk
4 Tbsp. flour
2 dashes of nutmeg
2 cups lowfat milk


Chop the celery, carrots, and onion.

In a soup pot, saute these veggies in the butter until softened. Add chicken broth.

 Meanwhile chop the broccoli into bite sized pieces and add to the simmering pot.

Cover and cook until all veggies are very tender...about 25 to 30 minutes.

While this is cooking, prepare the cream sauce.  Pout the evaporated milk into a medium bowl. Add the flour and nutmeg, and whisk until smooth.

Add lowfat milk and whisk again.

Add this mixture to the soup pot when the veggies have finished cooking.

Stir and return to a simmer. Cook until soup is thickened...adding more broth or milk if needed.

Taste, and add salt if needed, and pepper if desired.

It was hard to resist adding some velveeta cheese to the soup pot!  But with the evaporated milk it's already pretty rich tasting.