Cream of Broccoli Soup


If you were at my house today, I would have treated you to a bowl of Cream of Broccoli Soup and a Grilled Cheese Sandwich.

This is another soup recipe that is simple to make, without a lot of fuss. It’s also a finished recipe in and of itself, but it can also be a starting place for making a larger more robust soup – just by adding a few extra vegetables, like extra potatoes, cauliflower, or carrots.

After a recent accident, my bonecracker suggested that I eat more broccoli to promote joint health. It seems it’s good for people who are prone, ahem, to arthritis.

Researchers in England are examining evidence suggesting that sulforaphane, a compound in broccoli, helps deter the arthritic process and provides long-term benefits for joint health. — from Dr. Weil’s Daily Blog

Cream of Broccoli Soup

1/2 of a very large Yellow Onion, or 1 small Yellow Onion
1 medium to large Russet Potato
2 stalks of Broccoli
1 clove of Garlic
Salt (to taste)
Black Pepper (to taste)
Dried Basil (to taste)
Dried Thyme (to taste)
Nutmeg (to taste)
1 Bay Leaf
1-2 tbs of butter
Enough Filtered Water to cover the vegetables
About +- 1/4 cup of milk or “Half and Half” – as much as you like.
Shredded Parmesan Cheese

Chop the yellow onion into small bits.
Chop the russet potato into small cubes.
Chop the brocilli into small pieces.
Chop the garlic into fine little bits.

Get out your soup pot. A 3-quart pot would be big enough for this recipe.
Set the fire to low.
Add the butter.
As the butter melts, add the salt, black pepper, dried basil, and dried thyme.
Once the butter is melted, add the chopped yellow onion.
Once the yellow onion starts to saute, then add the potatoes and stir.
Add the broccoli.
Saute until the onion is almost clear.
Add the garlic.
Cover with water.
Pinch the bay leaf so that it cracks (not breaks) and add it to the soup.
Add the nutmeg.
Simmer for about an hour and taste.
When the broth starts to thicken and turn green-ish from the broccoli and the soup tastes like the flavors have melded, add the milk.
Add the milk to your taste. This is a nice creamy soup.
If you have a hand/soup blender, blend the soup about halfway. Leave half of the soup chunky.
Ladle into a bowl, top with shredded Parmesan cheese.


Chicken broth for the liquid makes for a heartier, tastier soup.

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