About this recipe:A wonderfully rich and creamy broccoli soup. Serve with fresh, crusty bread for a substantial lunch or dinner. If you can't get your hands on crayfish, use prawns instead.
1.5 litres chicken stock
350g broccoli, chopped
4 tablespoons chopped onion
1 tablespoon finely chopped garlic
1 teaspoon hot pepper sauce
Creole blend seasoning to taste
1 (295g) tin cream of chicken condensed soup
1 (295g) tin cream of celery condensed soup
4 tablespoons cornflour
225g Cheddar cheese, grated
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Method Prep:15min › Cook:20min › Ready in:35min
In a large pot over high heat, combine the chicken stock and the broccoli. Cook about 3 to 5 minutes or until tender. Set aside. In a large frying pan, saute the onions in the margarine for about 5 minutes or until lightly browned. Add the garlic, crayfish, hot pepper sauce and Creole blend. Saute another 5 minutes and add to the broccoli and stock.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup and the milk. Mix the cornflour and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and stock. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.