Broccoli Soup

Contributed by Julie Castle



  • 1/4 cup butter

  • 1 clove garlic, minced

  • 1 cup onions or scallions

  • 3 – 4 cups broccoli, peeled and cut

  • 2 chicken bouillon cubes

  • 2 cups water

  • 4 cups milk (I use skim for everything)

  • 1/2 cup white cooking wine



  • Melt butter in pan with garlic.

  • Add onions and cook for a minute or so.

  • Add broccoli.  Cook until tender.

  • Add bouillon and water.  Cook 15 minutes, covered.

  • Place small amounts of broccoli mixture in blender or processor and liquefy.

  • When all is liquefied, place back in pan on medium heat.

  • Add milk, mix well then add wine to taste.

  • Bring to a boil and quickly stir down.

  • Serve hot or well chilled.

  • Garnish with dill or chives.



  • Other vegetables substitute well, for example asparagus.

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