Grant's Cream of Broccoli Soup

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!