This is one of my go-to recipes because it’s fast, I always have the ingredients on hand and my teenage son loves it. I’m making a lot of soup lately. My mother-in-law fell and broke her arm and is in a rehab facility. My father-in-law loves soup so I’m making 2-3 pots a week so he has something to eat. This recipe is adapted from the one in Martha’s Cooking School book by Martha Stewart.

Easy Cream of Broccoli Soup

 

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Ingredients

• 1 onion, chopped
• 5 tbsp butter
• ¼ cup flour (I used gluten-free)
• 64 ounces chicken stock (two cardboard containers: I like low-sodium organic
• 5 big broccoli crowns cut into smaller pieces
• salt and pepper to taste
• ¼ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ¼ cup heavy cream
• pinch of dry mustard
• pinch of nutmeg

Instructions

1. Cook the onion in the butter over medium high heat until it is softened in a large pot. Stir in the flour and cook for about a minute.
2. Whisk in the chicken broth. Bring to a boil and add the broccoli. Cover and cook until tender.
3. Add salt and pepper. Using an immersion blender, blend the soup until it is smooth.
4. Stir in the cheeses, cream, dry mustard, and nutmeg until cheese is melted.
5. Taste and adjust the seasoning (I find it always needs more salt than I originally think. If you don't add enough, this tastes very bland. It needs at least 1½ teaspoons).

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