Broccoli Soup

“Homemade soup is much better than canned, in fact, it is a different entity all together. Besides, I like broccoli soup.” – Calla Ferre

Broccoli Soup

Course: Soup


  • 1 Bunch Or 3 Boxes Broccoli
  • Water to Cover
  • 1 Teaspoon Salt
  • 3 Tablespoons Butter
  • 1 Medium Onion Minced
  • 6 Cups Light Stock or Boiling Water
  • 1/2 Cup Rice Uncooked
  • 1 Cup Cream
  • 1 Tablespoon Butter
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Pepper or To Taste


  • Cut broccoli into florets and slice stems. Cook broccoli in boiling, salted water until just done, firm and very green. Reserve a few florets of broccoli for garnish.
  • Place the broccoli into a pan with the butter and minced onion. Cover and steam for 10 minutes. Stir once or twice, do not brown.
  • Add the stock and rice, bring to boil, lower the flame and simmer 30 minutes.
  • Strain through a fine sieve, forcing the vegetables through. Return to kettle add the cream, butter, nutmeg and pepper. Heat again and serve with the reserved florets as garnish.
  • To make this soup in a blender, after simmering broccoli in the stock, add to the blender (you many need to split the soup into multiple portions) and blend until a smooth puree is obtained. Return to kettle, add cream and butter, season and heat.
  • Serve with a little salted whipped cream, if desired, and the broccoli florets on top.

2001 Recipe – Calla Ferre – From Telephone Pioneers of America Keepsake Edition, 1971