Go Back

Broccoli Soup

Course: Soup


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


  • Reserve a few flowerets of broccoli for garnish. Cook broccoli in boiling, salted water until just done, firm and very green. Place the broccoli, broken into small pieces, stems included, into a pan with the butter and minced onion. Cover and stream for 10 minutes. Stir once or twice, do not brown.
  • Add the rice and stock, bring to boil, lower the flame and simmer 30 minutes. Strain through a fine sieve, forcing the vegetables through. Return to kettle, season, add the cream and butter. Heat again and serve with the reserved flowerets as garnish.
  • To make this soup in a blender, cook as directed and then put the mixture, 2 cups at a time, through the blender, putting some of the solids in with each portion. 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 flowerets on top.