Cream of Broccoli (or Cauliflower) Soup

It's time to make sure we are cleaning out the freezer from last summer.  As much as we like to eat our own vegetables, sometimes when they are in the chest freezer, they are out of sight, out of mind. So, we'll be pulling out the favorite recipes that use large amounts of some of the veggies we have left in storage.

Here is our favorite broccoli soup, taken from the trusty Betty Crocker Cookbook. She tags it as Low-Fat, and the best part about it is the vibrant green color- yeah vitamins!

Cream of Broccoli Soup (or Cream of Cauliflower Soup- see bottom of recipe) 
 prep time: 35 min   cook: 15 min   8 servings

1 1/2 lb broccoli (sometimes I mix broccoli and cauliflower)
2 cups water
1 large stalk celery, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
2 Tbs butter
2 Tbs all-purpose flour
1 1/2 cups chicken broth
1/2 tsp salt
1/8 tsp pepper
Dash ground nutmeg
1/2 cups (heavy) whipping cream
shredded cheese, if desired

1. Remove flowerets from broccoli; set aside. Cut stalks into 1-inch pieces, discarding any leaves.

2. In 3-quart saucepan, heat water to boiling. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until broccoli is tender (do not drain).

3. Blend broccoli mixture in blender or food processor until smooth.

4. In 3-quart saucepan, melt butter over medium heat. Sitr in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. heat to boiling, stirring constantly. Boil and stir 1 minute.

5. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil or soup may curdle). Serve soup topped with cheese.

Cream of Cauliflower Soup: substitute 1 head cauliflower (about 2 lb) for the broccoli. Add 1 Tbs lemon juice with the onion in step 2.

Enjoy with some warm, crusty homemade bread!