Cream of Broccoli Soup | Kroger Promotion: Recipe Ads | Indy Week
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Cream of Broccoli Soup 

Warm Up with Cream of Broccoli Soup!

Ingredients:
2 heads broccoli
1/2 pound butter
3 cloves garlic, chopped
1 tbsp. Chervil (fresh/dried chopped)
1 tsp. salt
1 tsp. white pepper
3 cups whole milk
1 egg yolk, beaten
1/4 cup flour
1/8 tsp. cardamom (optional)
1/8 tsp. mace (optional)
1 cup heavy cream
1/3 cup Gruyere cheese, finely grated
1/3 cup grated parmesan cheese

Directions:
• Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.
• Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.
• In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.
• Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.
• Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.
• While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 qt. saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter.
• Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick.
• Lower the cooking heat.
• Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.
• Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.
  • Warm Up with Cream of Broccoli Soup!

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