Crayfish, broccoli and Cheddar soup

    Crayfish, broccoli and Cheddar soup


    62 people made this

    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.

    Serves: 12 

    • 1.5 litres chicken stock
    • 350g broccoli, chopped
    • 4 tablespoons chopped onion
    • 50g margarine
    • 1 tablespoon finely chopped garlic
    • 450g crayfish
    • 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
    • 500ml milk
    • 4 tablespoons cornflour
    • 125ml water
    • 225g Cheddar cheese, grated

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.

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