People want simple recipes, old-fashioned recipes, things that Granny would have made. Ask and you shall receive! This week we begin a series of dinner-time recipes designed for you to use for step #2 in The Granny Plan. In this step you will begin by making dinner at home one night each week and gradually build up to having dinner on the table 5 nights a week. These dinners are to be simple, familiar and filling … and believe me a cream soup made with homemade broth and plenty of cream and butter is filling enough to be a main course. My husband loves it and so does my teenage son.
This week’s recipe is brought to us by Colleen of Five Little Homesteaders. Lots of homesteading fun and inspiration to be had on her site even if you only have a tiny Grandma homestead like me :-).
One thing to note on this recipe is the use of broth. Broth gives this recipe a rich full flavor and makes it nutrient dense. In The Granny Plan we make broth in step #2 so you should plan on this after you’ve gotten that far in the steps. It’s super simple and super quick once you’ve got the routine down to keep broth on hand at all times. Oh, and it’s okay to skip the garnish if you’re in a hurry! I do often :-D.
Cream of Broccoli Soup
Recipe by Colleen of Five Little Homesteaders
Inspired by Betty Crocker’s Cookbook
- 1 1/2 lbs broccoli, (florets and stems cut into 1 inch pieces)
- 2 cups water
- 1 medium onion
- 3 tbsp butter
- 2 tbsp unbleached, all-purpose flour
- 2 1/2 cups broth
- 1/2 tsp salt
- 1/8 tsp pepper
- 3/4 cup heavy cream
- A good knife
- An immersion Blender or a regular blender – I highly recommend the immersion blender. The one I have has lasted for 20 years – honestly, I don’t know what I’d do without it! Makes recipes like this one a snap to do … much safer too since you don’t need to pour hot liquid.
- A small sized stockpot, mid-size dutch oven or an extra large saucepan. You’ll want it to be able to hold much more than this recipe … it’ll make the stirring/blending easier.
- Bring water to boiling.
- Add broccoli (florets and stems) and onion to boiling water. Cover and simmer for 10 minutes.
- Remove from heat and allow to cool slightly.
- Pour undrained broccoli and onions into a blender and CAREFULLY blend until smooth. (Alternatively, use an immersion blender to blend mixture until smooth.)
- Melt butter in a large pot. Stir in flour and using a whisk, stir until butter/flour mixture is smooth and bubbling.
- Slowly stir in broth.
- Add pureed broccoli mixture, salt and pepper and heat throughout.
- Stir in heavy cream and heat. (Do NOT boil.)
- Garnish and serve.
Makes approximately 8, 1 cup servings
Colleen is a special education teacher turned stay-at-home mom to three little ones – ages 4, 2, and 1. Her days are filled with laughing and tears, joys and frustrations, toddlers and babies. She and her family live on a small urban homestead in Phoenix, Arizona. Through their homesteading adventures, Colleen hopes to lead her family down the path of leading a more sustainable, intentional, and full life.
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