I need an AWESOME recipe for cream of broccoli soup.?

Í've searched the net 10 times over and haven't found one i like. I just want basic ingredients, but it has to taste awesome. My grandmother used to make one that was soooo delicious. I'm making it today, so a speedy answer is preferred. Thanks guys!I need an AWESOME recipe for cream of broccoli soup.?
i take 2 cups of leeks and 1 cup diced potatoes ...i sautee the leeks that were chopped fine...and i add the leeks and potatoes to 3 cups of chix..stockwith 1 bay leaf and i forgot 4 cloves of garlic chopped with the leeks thaen after potatoes are cook i remove the bay leaf and food process the rest then i put ion 4 cups of chopped broccoli and 1 to 1/2 cup of half and half and cook for a few minutes til broccoli done then i add 1 cup of extra sharp ceddar cheese and salt and pepper to taste ...garnish with leek rounds and cheddar cheese....I need an AWESOME recipe for cream of broccoli soup.?
this is a different brocolli soup and the leeks and potatoes are the base for the soup...as you see there is no flour or cornstarch as a thickening agent... Report Abuse

I like Cory's second recipe, a lower fat alt though would be to skip the egg yolks ( yolks are tempermental and you must be careful with your tempatures ) and use a roux ( equal parts veg oil and flour cooked until smooth, it should be white not brown ) you could use butter but . . . Use the roux to thicken the liquid ( stock and cream ) cook until the raw taste of flour is gone ( taste taste taste ) then add your veg. and adjust your seasonings. Love the nutmeg idea.
http://allrecipes.com/Recipe/Creamed-Bro…
I make a really low fat cream of broccoli soup, it's delicious and really really simple to make.





INGREDIENTS:


1 bag broccoli


1/2 pint milk


1 small packet cream cheese


1 pint stock





METHOD:


Put broccoli about half way up in a saucepan.


Add one pint of stock (made from stock cube and boiling water)


Bring to boil, simmer for 20 minutes.


Add 1/2 pint milk


Add cream cheese and use electric mixer.
CREAM OF BROCCOLI SOUP





1 bag cut frozen broccoli (small bag)


1-8oz. pkg. cream cheese


1/2 block Velveeta cheese


2 cans evaporated milk





In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.





OR





CREAM OF BROCCOLI SOUP





2 lb. broccoli (can use hard ends of broccoli to be frugal)


2 tbsp. butter


1/2 c. yellow onions, chopped


1/4 c. chopped green pepper


2 tbsp. flour


6 c. chicken soup stock


1 bay leaf


Parsley


1 tsp. ground thyme


6 black peppercorns


Pinch nutmeg


3 egg yolks, whipped %26amp; blended with 1 c. milk or cream





Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.





Serves 6-8.