I made broccoli soup for the first, actually I think it was the first time I ever tasted broccoli soup. I love soup and I love broccoli so what could go wrong? NOTHING! It’s amazing, try it. Eat a roll on the side too for more enjoyment.
- 3 tablespoons margarine
- 3 large carrots, chopped
- 3 tablespoons minced garlic
- 4 cups water
- 4 tablespoons chicken bouillon powder
- 1 lb fresh broccoli florets
- 2 cups low fat milk
- 3 tablespoons all-purpose flour
- 1/4 cup ice water
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1 dash chili pepper
Melt margarine in a saucepan over medium heat; add carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened. You can add onions too but I think that’s gross.
In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked carrot mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a blender or food processor, puree soup in batches and return to pot. Stir in milk and remaining broccoli florets.
In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, chili pepper and stir well.
Garnish with parsley or carrot curls. Serve soup hot or cold.
Before it goes in the blender.
Waiting to be pressed.
Doesn’t look good but is.
Looks good and is!