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posted: 1/22/2014 6:06 AM

Cream of Broccoli Soup

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  • Three heads of broccoli go into Patty Nicpon's cream of broccoli soup.

       Three heads of broccoli go into Patty Nicpon's cream of broccoli soup.
    Bob Chwedyk | Staff Photographer

  • Cook of the Week Patty Nicpon adds cream cheese to boost the rich texture of her cream of broccoli soup.

       Cook of the Week Patty Nicpon adds cream cheese to boost the rich texture of her cream of broccoli soup.
    Bob Chwedyk | Staff Photographer

 

10 cups water

3 large heads broccoli, trimmed

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4 tablespoons chicken bouillon

1 large onion, chopped

6 cups low-fat milk

6 tablespoons butter or margarine

6 tablespoons flour

8 ounces low-fat cream cheese

Grilled cheese croutons

2 slices bread

Cheddar cheese

Butter

In large stock pan add water and broccoli and bring to low boil; add bouillon and onion and simmer 45 minutes or until broccoli is tender and broken up into small pieces.

In separate pan add butter and flour and mix until it forms a light roux; stir constantly for about 2 minutes. Add milk slowly 2 cups at a time until all 6 cups have been added. As the mixture starts to thicken continue stirring until it starts to get bubbly. Let mixture simmer while stirring for 2 minutes then add cream cheese and stir until cheese melts and mixture is smooth.

Add milk mixture to the broccoli base and stir to combine. At this point you can lower the heat and let slow cook to condense the flavors.

For the croutons: Spread butter on outsides of bread; layer cheese in between the slices. Cook in a hot fry pan until golden brown. Smash flat with a spatula or by pressing down with an extra pot. Cut into 16 pieces and float in soup. Garnish soup, if desired, with additional cheese.

Serves 12.

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