Cream of Broccoli Soup


1 tablespoon butter
2 slices bacon
1 medium onion, chopped
1 small leek or 2 scallions, chopped
1 stalk of celery, chopped
1 tablespoons all-purpose flour
4 cups chicken or beef stock
florets from 1 large head of broccoli, chopped
1/2 teaspoon salt
freshly ground black pepper
dash of ground nutmeg
1 cup cream
cheddar cheese, for topping (optional)


Melt butter. Saute bacon, then add onion, leek, and celery. Cook until heated through. Add flour and stir until well combined. Stir in stock; simmer for 15 minutes. Add broccoli; simmer for 15 minutes. Pour into blender and puree. Return to pan and season with salt, pepper, and nutmeg. Stir in cream and cook until heated, do not boil.

Serve topped with cheese, if desired.


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