Broccoli Soup Recipe

This week, we were given a blessing of 26 packs of fresh broccoli!  We are always appreciative of such a blessing!!  But what in the world am I supposed to do with all that broccoli?!

So I sent some to family and my husband took some for the fellas he works with and after that I made some broccoli soup!  Yum!

This is a really quick meal.  It only takes about 30 minutes to cook plus the time it takes to chop up the veggies.

Pair it with a grilled cheese sandwich or some sliced sour dough bread and you've got a plate of perfection!  So here's the recipe so you can enjoy a fresh pot of broccoli soup yourself.

This recipe will make about 3/4 of a gallon of soup.  I have all boys, so, naturally, a "normal" 6 serving recipe doesn't usually produce enough for all of us to eat so I end up doubling it up to make sure there's enough for everyone.  If you have a smaller family or lighter eaters, cut the recipe in half or even quarter it to reduce the amount it will make.

You'll need:

6 Broccoli Tops (use more or less depending on how thick you want the soup)
6-8 Cups Chicken Stock
2 Onions (diced)
10 Margarine
4 Cups Milk
6 tablespoons of four (self-rising or all purpose)
Pepper

Melt 4 tablespoons of butter in a large stock pot.  Add 2 diced onions to the butter.  Saute onions.  Add 6 broccoli tops (use more or less for however thick you want the soup to be) & 6-8 cups chicken stock.  I chopped the broccoli pretty small before putting them into the pot so that it would be easier to blend.  Let this pot simmer for about 10-15 minutes to soften the broccoli.  Remove from heat and blend with a hand blender or blend a little of the soup at a time in a traditional blender.  Blend less time for a more chunky soup or blend longer for a thinner soup.

In a separate pot, melt 6 tablespoons of butter.  Add 4 cups of milk.  Stir in 6 tablespoons of flour.  Stir until the mixture thickens, then pour into the broccoli mixture.  Add black pepper to taste.  Serve and enjoy.

I cut a loaf of sour dough bread into slices, topped it with shredded cheddar cheese, and baked it to toast the bread and melt the cheese.  This paired really well with the soup.

I hope you enjoy!