Cream Of Broccoli Soup

An Easy Heartly Winter Soup That Uses What's On The Pantry Shelf & In The Freezer

I grow and freeze lots of broccoli every year for winter use because I’m a big believer in storing a year’s worth of food.

I’m also a believer in eating what you store, and making due with what’s in the cupboard, freezer, root cellar and pantry.
One of my favorite uses for frozen broccoli during the cold winter months is Cream of Broccoli Soup.

The old timers say that soup “sticks to the ribs”. And that’s a good thing for folks who have to go outdoors and brave the cold.

I thought you might like to try the recipe I use.
This is an old recipe and calls for fresh broccoli but I use 2 quarts of home frozen broccoli during the winter. Dehydrated broccoli would work well too.

What I really like about this recipe is that is uses everyday items from the cupboard and pantry. It’s my opinion that the soup is actually better tasting when canned milk is used instead of fresh.

CREAM OF BROCCOLI SOUP

• 1 bunch of broccoli (1 lb.) or 2 quarts frozen

• 2 teaspoons salt

• 3 cups boiling water

• 2 tablespoons butter

• 3 tablespoons flour

• 12 oz. can of evaporated milk

• 1 cup water

• 1 ½ teaspoons of salt

• 1 teaspoon grated onion

In a clean sink mix 2 teaspoons of salt into 2 quarts of cold water. Place broccoli head down in the salted water and soak for 30 minutes.

Drain and rinse. Strip off small stem leaves, fibrous out peeling and tough stem.

Cut broccoli stems and florets into ½ inch pieces. Place cut broccoli and florets into a large 6-quart saucepan and cover with 3 cups of boiling water. Bring broccoli to a rapid boil. *If using frozen broccoli cook in 2 cups of water until semi soft and proceed as if using fresh broccoli*

Remove the choice florets after 5 – 7 minutes and set aside.

Cook the remaining stem pieces and stalks uncovered for 10-12 minutes or until tender.

Return florets to saucepan and crush with a potato masher. Broccoli should be well broken but not a puree.

There should be 2 ½ – 3 cups of crushed broccoli and cooking water.

In another saucepan heat 2 tablespoons of butter slowly; when the butter has melted blend 3 tablespoons of flour into a thick paste.

Add the evaporated milk and 1 cup of water, stirring with a whisk until the sauce boils and thickens. Be careful not to scorch the milk.

Next add 1-½ teaspoons of salt, 1 teaspoon of grated onion and the crushed and whole broccoli florets.

Reheat to almost boiling and serve hot with crackers  and cheese.

Makes 4 about servings.

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