That's right folks, it is bread bowl season! This is another one of my mom's recipes. My memory of this dish is interesting. Whenever I think of this soup I remember that it seemed like in high school I was always running to a choir practice or youth activity or track practice, etc. So I remember many times running out the door in the evening and my mom would hand me some of this soup in a big cup and I would "drink" it on my way to wherever I was going. Silly, but that is was I remember. Now, I just love this soup. It is definitely one of those that will warm you on a brisk day.
Creamy Broccoli Soup
From: Mom Solter
1 1/2 lbs. broccoli
2 cups water
1 lg. stalk celery, chopped (about 3/4 cup)
1 med. onion, chopped (about 1/2 cup)
2 Tbs. margarine
2 Tbs. flour
4 1/2 cups water, divided
1 Tbs. chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
dash ground nutmeg
1/2 cup whipping cream, 1/2 & 1/2 or whole milk (I always use heavy cream as the thicker the creamier your soup will be.)
Prepare broccoli, cut florets into bite-sized pieces. Cut the stalks into chunks. Cook the stalks with the celery and onion. Heat 2 cups water to boiling in a 3 quart saucepan. Add stalks, celery and onion. Cover and heat to boiling. Boil until tender, about 10 minutes. Do NOT drain. Place in blender. Cover and blend until uniform consistency.
Heat margarine in a 3 qt saucepan over low heat until melted. Stir in flour. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli/celery mixture, bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream, heat until hot but not boiling. Add broccoli florets. Serve topped with shredded cheese if desired.