|
|
|
|
Broccoli Soup 2
SUBMITTED BY: susan
PHOTO BY: susan
Category: Soups
INGREDIENTS
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots -- thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika -- for garnish
DIRECTIONS
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets and steam broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and cook until everything is tender and hot. Now you have a choice. You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets.
REVIEWS
    |
|
Reviewed on Mar. 3, 2009 by Kirsty
Soup should never need canned soup added. What a waste of time. |
|
|
    |
|
Reviewed on Jan. 31, 2009 by Josh
I'm not sure I see the point of a cream of broccoli soup that calls for (as part of the ingredients) a can of cream of broccoli soup. Pointless in my mind. |
|
|
|
| Create your own Profile. Free to Join! |
Share your favorite recipe with everyone! |
|
|
Join Now
|
Submit Recipe
|
|
|
|