Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Quick and Easy Cream of Broccoli Soup
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You can't go wrong with a creamy broccoli soup for a cool-weather lunch, especially with some good bread for dipping.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 large stalks fresh broccoli, cooked and chopped
1/2 cup chopped onion
2 1/4 cups chicken stock
4 tablespoons butter
4 tablespoons all-purpose flour
3/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 dash white pepper
1/4 cup heavy cream
directions
Combine the broccoli, onion, and a small amount of the chicken stock in a food processor. Puree until smooth then set aside.
Heat the remaining chicken stock in a small saucepan over medium heat.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the flour is foamy but not browned.
Slowly whisk the hot stock into the flour mixture. Bring just to a boil, stirring frequently. The mixture should be thick. Stir in the broccoli puree, marjoram, oregano, white pepper, and heavy cream. Just heat through (do not boil). Serve hot.
nutrition data
223 calories, 17 grams fat, 13 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
November 2, 2014
I thought this was a great soup, I'm not sure why the other reviewer thought it was bland. First off, make sure you're using chicken STOCK, not broth. Big difference there. Stock is richer. I used black pepper instead of white just as a personal preference and I did add a pinch of salt because cream tends to call for more salt in my opinion. Also, making a roux is important, if it wasn't cooked long enough it could contribute to a bland flavor. We really enjoyed this recipe and I'd recommend it to anyone to try. The stock is key though.
November 10, 2007
This had NO taste it is missing lots of flavor. The only thing we could taste was the onions. I added extra cream and then lots of velvetta to add some kind of taste to it. I also added about 2 to 2 1/2 teaspoons of salt. Still very bland.