Really Creamy Broccoli Soup

I rarely make New Year's Resolutions. 

This year, I did.

 Serve soup every Sunday. 

Not running a mile everyday, not cutting my carbs, not starting Pilates class. Nope, nothing that remarkable. There will be exceptions, of course. Sundays I'm sewing to meet a deadline, weekend guests, Summer barbecues, or just Chinese take out. But for me it's... attainable. 

Over the holidays I had the most incredible Cream of Broccoli Soup at favorite restaurant in our little downtown. I loved the texture, so smooth and creamy. Every time I made broccoli soup, it was, well... more chunky. This was like silk! After searching for broccoli soup recipes that were really creamy... I winged it and came up with my own!  

So first up in my Soup Every Sunday mission:

Really Creamy Broccoli Soup

Printable Recipe

CREAMY BROCCOLI SOUP

6 Cups  Broccoli Florets or Cuts (I used frozen)

4 Cups Chicken Broth

2 Chicken Bouillon Cubes + 2 Cups Water

1 Medium Onion Chopped

2-3 Garlic Cloves Minced

1/4 Cup Flour

1 Medium Potato Peeled and Chopped into 1" Pieces

1/2 to 3/4 Cup Half & Half (or Heavy Cream)

2 TBLS Butter

Pinch of Thyme (optional)

Pinch of Marjoram (optional)

Melt butter in saucepan you are cooking the soup in, medium heat. Add onion and cook until soft. Add flour and stir constantly about 1 minute.

Add the broccoli, potato, chicken stock, water & bouillon, thyme & marjoram. Bring to a boil, then reduce the heat, cover and simmer about 20 minutes or until the vegetables are tender.

Let the soup cool for a bit, and then (my favorite part) use the Immersion Blender to puree. For a really creamy texture, blend until there are no more bits or chunks of broccoli. Nice and smooth.

Place the pot back on the stove and slowly add the half & half, stirring slowly to blend. 

Add salt & fresh ground pepper to taste.

Reheat the soup, (stirring a few times)  if serving right away. Store in the refrigerator to reheat and serve later or the next day.

FYI...

This recipe is best prepared with (my favorite kitchen gadget) an Immersion Blender. If using a standard blender, let the soup cool a bit and puree in batches.

After adding the half & half, I added another tablespoon of... yep, Butter!

Add less or more half & half depending on the consistency you want.

Add other spices of your choice.

Hope you enjoy!

Chicken Divan from Aunt Carol's Cookbook

Here's a book that's been serving me well for... well, I guess since 1979.

Geez, I wasn't even 30 then. Tells you how long I've kept it, used it and loved it.

Given to me by my Aunt Carol, all those years ago, it's filled with comfort food & 50's recipes from her fellow church ladies.

Passing on the jello & chip dip, I've turned to this little lovely time and time again, but my hands down flat out favorite recipe from the book (and made more than times than my current age) is ...

Chicken Divan

It's a go to dish that works for an everyday meal, but impressive enough to serve to guests for a family gathering or casual dinner party.

A great "starter dish" for the hesitant hostess. Add a simple green salad, a french baguette and dinner is done!

An added plus is that you can prepare most of it early in the day and then store it in the refrigerator until it's time to bake. Any recipe you can make ahead is a must for me!

Hope you try it... I know you'll love it.

Chicken Divan

Ingredients:

4 Boneless Chicken Breasts or 8 Chicken Tenderlions

1 ½ Cups Fresh Broccoli

¾ Cup Mayonnaise

1 Can Cream of Chicken Soup

½ to 1 Cup Milk (depending on how thick you want the sauce)

½ Cup Chopped Onion

¾ Cup Chopped Celery

2 Slices Bread (toasted and cut into croutons)

*I usually use plain white bread, but whole grain is good, too.

½ Cup Shredded Cheddar Cheese (or more if you like)

1 Slice Swiss Cheese (torn into small pieces)

1 Tsp Lemon Juice

2 Tbls Butter

Olive oil

Directions:

Simmer chicken breasts in water until thoroughly done.

Sauté onions & celery in olive oil until slightly tender.

Combine mayonnaise, cream of chicken soup, milk, sautéed onions & celery & lemon juice in mixing bowl.

Spray 9”casserole dish with non stick cooking spray.

Place chicken in bottom of casserole dish.

Layer broccoli evenly over the chicken.

Pour soup mixture over the top.

Bake at 350* for 25 minutes. (I cover it with foil)

While it’s baking or earlier in the day...

Toast the bread. Let it cool, then cut into crouton size pieces. Melt the butter, then pour it over the toasted croutons and mix well.

When 25 minutes is up, add the cheeses on top, then the croutons.

Bake for another 5-7 minutes uncovered until cheese is melted and croutons are golden brown.

Serves 4

Double the recipe and use a 9x11 casserole dish for 6-8 servings.