Cream of Broccoli Soup with Walnuts

 

 

Prep 15 min

Ready 45 min.

Servings 2-3

 

Believe it or not, we had snow last night! It is spring, and I was planning to take a bike ride today, but now that’s not going to happen. Yesterday, my wife and I  were able to get out for a four-mile hike in a pretty remote place so we would not come in contact with anyone. It is crazy… but you have to stay safe and stay at a distance. Less contact will be beneficial in helping slow the spread of Coronavirus, and we are doing our part.

I decided to make this creamy broccoli soup with walnuts because it is healthy, and we had all the ingredients in the house. I’m trying to use up what we have before making a trip to the grocery store. I love walnuts, and I thought this would be fun to try. It turned out very good, but I think next time I may add potatoes and possibly a little cauliflower to give it a little bit more texture. I liked the sweet onions, and I added a tsp. of sour cream which I thought gave it more flavor. I served this soup with a loaf of sourdough bread spread with Irish butter which was the perfect pairing.

 

 

Ingredients

• 2 tablespoons butter

• 1 sweet onion, chopped

• 1 stalk celery, chopped

• 3 cups chicken stock

• 6 cups broccoli florets

• 3 Tbs. butter

• 3 Tbs. all-purpose flour

• 1 Tbs. Cornstarch

• 2 cups of milk

• ground black pepper and sea salt to taste

 

 

 

Directions

1. In a medium to a large stockpot, (I used a large saucepan) melt 2 Tbs. of butter over medium heat and add the onion, celery, and garlic. Saute until the onion becomes clear and the garlic fragrant (about 5-6 minutes).

2. Add the broccoli and saute for a couple of minutes. Add the chicken stock and simmer for 10 minutes.

3. With an immersion blender, blend the mixture for about 10 seconds to break up the broccoli.

4. Add the flour, butter, cornstarch, and milk. Stir. Simmer over medium heat for 10 minutes. This will thicken the mixture. You may want to puree with the immersion blender a little bit longer if you would like the soup thinner in texture. I kept mine a little thicker.

5. Pour into bowls and add the cracked walnuts to the top along with a tsp. of sour cream (optional).

Add cracked pepper and sea salt to taste.

 

 

Print

Cream of Broccoli Soup with Walnuts

This is a healthy and easy to make broccoli soup.

Course Soup
Keyword broccoli soup,, soup,, cream of broccoli soup, broccoli, vegegtables, onion, celery, butter
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 2 Tbs. butter sweet creamy
  • 1 onion sweet
  • 1 stalk celery chopped
  • 3 cups chicken stock broth as substitute
  • 6 cups broccoli florets
  • 3 Tbs. butter
  • 3 Tbs. flour all-purpose
  • 1 Tbs. cornstarch
  • 2 cups milk
  • ground pepper and sea salt to taste

Instructions

  1. In a medium to a large stockpot, (I used a large saucepan) melt 2 Tbs. of butter over medium heat and add the onion, celery, and garlic. Saute until the onion becomes clear and the garlic fragrant (about 5-6 minutes).

  2. Add the broccoli and saute for a couple of minutes. Add the chicken stock and simmer for 10 minutes.

  3. With an immersion blender, blend the mixture for about 10 seconds to break up the broccoli.

  4. Add the flour, butter, cornstarch, and milk. Stir. Simmer over medium heat for 10 minutes. This will thicken the mixture. You may want to puree with the immersion blender a little bit longer if you would like the soup thinner in texture. I kept mine a little thicker.

  5. Pour into bowls and add the cracked walnuts to the top along with a tsp. of sour cream (optional).

  6. Add cracked pepper and sea salt to taste.

 

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