Cream of Broccoli Soup

Followed this recipe exactly until I got to the end where I added quite a bit of parsley before blitzing it all until smooth. Delicious soup that just oozes goodness, even the kids enjoyed it!  -  16 Jun 2015

Doubled the veges Kept the milk mixture the same but added 4 cheeses instead. Everyone loved it - even a "not a broccoli fan" said it was absolutely delicious. Highly recommend this very simple recipe  -  20 Jun 2017

Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER, not margarine. The onion should be Vadalia. It adds an exceptional flavor and a touch of sweetness to the soup. The original recipe says to use the florettes....nonsence...chop the stems and leaves and throw them in. It says to simmer 10 minutes, NOPE. It takes at least 20 minutes for the broccoli to become soft. DON'T use a hand mixer to smash the broccoli. Use a potato masher and don't go nuts mashing it. Larger pieces of broccoli really make this soup exceptional. If you use a blender or mixer, you'll have a bowl of druel. Try this...fry up a few pieces of bacon and crumble it in the soup. It adds another dimension to this recipe. Everyone loves this soup, including kids. PS...Use Oberweis SKIM MILK. You can't tell the difference from whole milk and you can save a bunch of calories.  -  23 Aug 2008  (Review from Allrecipes USA and Canada)