Recipe: Chunky Broccoli Soup and Broccoli Cheese Soup

CHUNKY BROCCOLI SOUP

1 large or 2 small stalks broccoli (about 3/4 pound)*
1 small carrot
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (14 1/2 ounce) can ready-to-serve chicken broth
2 tablespoons all-purpose flour
1/4 cup cold water
1 cup half-and-half

Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut flower end from stalk, and cut flowerets into bite-size pieces. Cut the stalk into small pieces, about 1/4- to 1/2-inch cubes. You should have about 3 cups of broccoli, including the flowerets, but having a little more or less is fine.

Peel and shred the carrot. Any size shreds is fine.

Heat the broccoli, shredded carrot, salt, pepper and chicken broth to boiling in the saucepan over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 6 to 8 minutes or until broccoli is tender when pierced with a fork.

Mix the flour and water in a small bowl or measuring cup with a fork or wire whisk until the flour is dissolved. Pour this mixture gradually into the broccoli mixture, stirring broccoli mixture constantly while pouring. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. (The flour mixture is used to thicken the broccoli soup. If it is not stirred constantly, it can form lumps instead of making the soup smooth and slightly thicker.)

Stir in the half-and-half. Cook, stirring occasionally, until hot. The soup should look hot and steamy, but do not let it boil.

*One (10-ounce) package of frozen chopped broccoli may be substituted for the fresh broccoli. There's no need to thaw it before adding.

VARIATION:

BROCCOLI-CHEESE SOUP:
Make Chunky Broccoli Soup as directed. When soup is finished and very hot, gradually stir in 1 cup shredded Cheddar cheese until it is melted.

Makes 4 servings
Adapted from source: Betty Crocker