Broccoli Soup

By May 10, 2014 broccoli, posts, soup, vegetarian
DateMonday, April 9, 2012 at 12:38PM

Servings: 4-6

1 gallon of low-fat milk (1% fresh, or reconstituted) and 1 qt. water
2 lbs fresh broccoli florets and stems, chopped
1 tsp of fresh chopped garlic or 1/2 tsp dried garlic
1/2 yellow onion, diced small
Salt and pepper, to taste
Flour to make a roux
1/2 lb melted butter or margarine to make the roux

Mix butter and flour together and set aside until later. Bring broccoli, onion and garlic to a boil in the milk and water and allow to cook until very soft. Strain the vegetables out of the juice and set aside. Save liquid and vegetables separately. Puree the vegetables in a blender or food processor and mix in the saved liquid. Reheat pureed mixture and bring to a boil. Season to taste and thicken with the roux or the cornstarch. Allow to simmer on low heat and serve hot.

Chef Robert Margolis

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