Chunky Broccoli Soup
A Betty Crocker betty-crocker-basics recipe for Chunky Broccoli Soup.
Ingredients
- 1 large or 2 small stalks broccoli (about 3/4 pound)
- 1 small carrot
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- (14 1/2 ounce) can ready-to-serve chicken broth
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 1 cup half-and-half
Instructions
- 1
Trim the large leaves from the broccoli, and cut off any tough ends of lower stems.
- 2
Rinse broccoli with cool water.
- 3
Cut flower end from stalk, and cut flowerets into bite-size pieces.
- 4
Cut the stalk into small pieces, about 1/4- to 1/2-inch cubes. You should have about 3 cups of broccoli, including the flowerets, but having a little more or less is fine.
- 5
Peel and shred the carrot. Any size shreds is fine.
- 6
Heat the broccoli, shredded carrot, salt, pepper and chicken broth to boiling in the saucepan over high heat.
- 7
Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 6 to 8 minutes or until broccoli is tender when pierced with a fork.
- 8
Mix the flour and water in a small bowl or measuring cup with a fork or wire whisk until the flour is dissolved.
- 9
Pour this mixture gradually into the broccoli mixture, stirring broccoli mixture constantly while pouring.
- 10
Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly.
- 11
Stir in the half-and-half. Cook, stirring occasionally, until hot.