PCC Cream of Broccoli Soup

Yield: Makes about 3 quarts

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Cut florets from broccoli and peel stems. Steam florets and stems until soft, 3 to 5 minutes.

In a large soup pot, sauté butter, onions, marjoram, salt and pepper over medium heat. Cook onions until golden brown, stirring occasionally, 15 to 20 minutes. Add flour and stir to make a roux. Slowly whisk in milk and stock; bring to a boil. Add cooked broccoli and remove from heat.

Blend soup using an immersion blender or in batches in a food processor or blender, leaving a few chunks. Stir in cheese until melted, returning the pot to low heat, if necessary, to help melt the cheese. The soup will be quite thick.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: broccoli, cheese

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