Cream of Broccoli Soup

An easy soup recipe that is filling and even the kids like it.  This recipe is so versatile.  Try using the base and substituting the broccoli with corn or mushrooms to make corn chowder or cream of mushroom soup.

Makes 4 servings.

INGREDIENTS

16 oz frozen broccoli florets, thawed

3 C chicken broth

1 C heavy cream

3 T cornstarch

1/4 C cold water

1 tsp salt

DIRECTIONS

• In a 2 quart pot, add chicken broth and salt and all but 1 1/2 C of broccoli.  Cook over medium heat until the broccoli is soft.  Turn heat to low.
• In a small blender, add the remaining broccoli and 1/2 C of the cream.  Puree the broccoli.
• Add the puree to the pot and add the remaining cream.
• In a small cup, mix together the cold water and corn starch.
• While the soup is hot, stir in the corn starch mixture.  The soup will begin to thicken immediately.  Turn off the stove and remove from heat.

Serve HOT with sprinkle of cheese.  

TIPS

• Add some cooked rice and shredded chicken to make it a complete meal.
• To make it a little lighter, use half and half instead of heavy cream.