Creamy Broccoli Soup

Today is a cold March day here in Oklahoma and my thoughts have turned to soup again. To be sure, soup is never far from my mind. It is favorite meal around our place. I started thinking about the mild winter we have had and I’m thankful for that. We had no winter storms so we had no power outages. But if we had lost power, soup is so easy to cook over a propane grill or even a firepit.  The firepit does take a little practise so the soup doesn’t burn over the hottest part of the fire. But practise makes perfect.

You can make this soup using fresh or dehydrated vegetables.

  • 3 cans (14 ozs each) Chicken Broth or 5 ¼ cups homemade Chicken broth
  • 1 cup Powdered Milk
  • ¼ cup All Purpose Flour
  • ½ teaspoon Salt
  • ¼ teaspoon White Pepper
  • 1 cup fresh Onion, chopped or  1/3 cup dehydrated chopped Onion
  • 1 cup fresh Celery, diced or 1/3 cup dehydrated diced celery
  • 3 tablespoons Butter
  • 16 ozs frozen Broccoli, chopped or 4 ozs dried chopped Broccoli

Using fresh vegetables:

In a large bowl, combine powdered milk, flour, salt and pepper. Mix well. Slowly add the chicken broth and whisk until you have a smooth roux. Set aside. Heat the butter in a medium soup pot and them until tender about 10 minutes. Add broccoli and cook until heated through, another 10 minutes.  Whisk in the milk mixture. Heat the soup to a gentle  boil and cook until slightly thickened about 10 minutes. In several batches puree the soup in a blender or food processor. Return back to the soup pot and heat again. Season again to taste. Makes 8 servings.

Using dehydrated vegetables:

In a large bowl, combine powdered milk, flour, salt and pepper. Mix well. Set aside. In a medium soup pot, heat the butter and add the chicken broth. Bring to a boil, add all dried vegetables and reduce to high simmer. Simmer the dehydrated vegetables until tender about 20 to 30 minutes. Take about 1 cup of the hot chicken broth and gradually stir into the milk flour mixture to make a thick roux. Whisk the tempered flour-milk into the soup pot. Mix well and cook until thickened about 10 minutes. In several batches puree the soup in a blender or food processor. Return back to the soup pot and heat again. Season again to taste. Makes 8 servings.

Serve with crusty bread!

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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