About this recipe:A simple recipe for a deliciously creamy broccoli soup. Serve for lunch or dinner, with grated mature Cheddar cheese and a fresh bread roll. Perfect during the cold winter months.
1 litre water
375g broccoli florets
1 onion, chopped
1 large stick celery, chopped
5 tablespoons plain flour
2 tablespoons chicken stock powder
600ml full fat milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
70g mature Cheddar cheese, grated
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Extra time:40min › Ready in:1hr20min
In a medium-sized cooking pot, add water and broccoli florets. Bring to the boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
In a food processor or liquidiser, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
In a heavy-bottomed cooking pot, melt margarine, add onion and celery; cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken stock granules; bring to the boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
Stir in milk, nutmeg, pepper and processed broccoli and chopped broccoli; heat through. Adjust seasonings to taste. Serve garnished with grated Cheddar cheese.