Grant's Cream of Broccoli Soup
Feb 15, 2011 When we used to own and operate a restaurant in southeast Iowa, Grant's homemade soups were always popular. He would make a big pot before lunch rush and and it would sell out within a couple of hours. This Cream of Broccoli soup was a favorite. Now you can try it out in your kitchen!
Grant's Cream of Broccoli Soup
1 1/2 lbs fresh broccoli
1 cup onion, diced
6 cups chicken stock
1/2 cup butter
1/2 cup flour
4 oz soft cheese, grated (Farmers cheese or Gouda)
4 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sugar
Makes about 12 cups.
Chop broccoli stems into 1/2 inch dice.
Place stems and onions in a pan with the chicken stock, bring to a boil, reduce heat and simmer for 10 minutes.
Chop broccoli florets into 1/2 inch dice. Add them to the cooked broccoli stems and cook just until tender.
In a separate pan, melt the butter and add the flour.
Whisk the flour into the butter and cook the roux for a few minutes.
Strain the chicken stock into the roux and whisk until smooth, reserving the broccoli.
Stirring constantly, add the milk, cheese and seasonings and cook over low heat until the mixture is smooth and thickened, about 10 minutes.
Add the broccoli and heat through.
Taste for seasoning and it's soup.
It's rich, creamy and delicious. Let us know in the comments if you try this recipe. And please do shout out what other stuff you'd like to see in our What's Cookin' category!
Reader Comments (7)
I am still waiting for you to remember that you used to serve strawberry chiffon pie. That is the recipe I am after. Of course, this soup is to die for as well.
@NorthIADawn I still for the life of me can't remember that Strawberry Chiffon pie, although I'm sure I probably ate tons of it. We're going through Grant's old recipes we used at the restaurant to put up here. Cinnamon rolls, maybe?
Finally! We're digging into the gold. I will definitely post after we try this one.
Question: When you add the reserved broccoli, do you mean the onions and stems as well?
Just found this site and immediately went to work making this.
Substituted veggie stock and used a lot of fresh rosemary, a little bit of hot sauce. You have a very delicious, very versatile recipe here. Keep up the great work!
Nobody will find me posting this late but I finally made the soup. Perfect. A little messy in my kitchen aftermath but oh so good. I'm heavier into the seasonings so I'll play with that more next time. Thanks for the wonderful recipe.
Glad you finally made this soup, Tod! It is really good. I'm glad it's football season again because Grant usually makes a big pot of this to bring to Sunday potlucks.