Broccoli Soup

I promise to move on from recipes and onto other thrills of domesticity soon, but I just made broccoli soup. And it is so freakin' good. And easy. It's not one of those soups that has to sit and simmer forever. Probably only takes 20 minutes from start to finish. You actually probably already have most of this stuff in your kitchen:


(These pictures are totally not the greatest...dinner was late that night, so the lighting was less than fabulous)

32 oz chicken broth
2-10 oz boxes of frozen broccoli. (Florets or bust, baby. I don't deal with broccoli stems. Or as Thing 2 calls them "broccoli bones".)
1/2 an onion, diced
1/2 cup milk (whole...don't play around with percentages of milk!)
1 tbsp butter
2 tbsp flour
1/4 tsp nutmeg
salt/pepper to taste

Now go ahead and start to saute the onion in the butter:

Nothing smells better than onion cooking in butter.

Once they're nice and soft, stir in the flour to coat the onion. Then add all of the broth and both boxes of broccoli.


Just let this cook for about 10 minutes at about medium heat. You just want it to simmer for a while to cook the broccoli. Turn the heat up a tad if the natives are getting restless...

You don't want this girl to get overly hungry...

Now pull out your food process, blender, or whatever you use to process and blend things. I pull out the biggest pieces of broccoli and a little broth, and puree it. I do like to leave some whole pieces of broccoli in there, just not all of it.

Now, let the newly pureed broccoli rejoin the group.

Slowly pour in the milk. Let it heat up


Crap, you can see the time! I told you it was getting a little late! Oops...

While you're letting the milk warm up in there, add in the nutmeg and plenty of black pepper. Start tasting as you add...you may not want to add salt, or maybe you will. You may even want more nutmeg...I did.

Garnish with shredded cheddar cheese. Throw a twice baked potato with it...perfect meal for a cold rainy night!