Pinky’s Cream Of Broccoli Soup + Garlic
Pinky’s Cream Of Broccoli Soup + Garlic, a crock pot and slow cooker recipe with simple ingredients and a clear step-by-step method. Home cooking from the.
Pinky’s Cream Of Broccoli Soup + Garlic
Ingredients
- 1 1/2 pounds broccoli flowerets
- 1 clove garlic — minced
- 1 large Maui onion — chopped
- 2 tablespoons butter
- 1 to 2 large potatoes
- 1 quart chicken broth — or beef broth
- salt and pepper — to taste dash red pepper — crushed 1 cup half and half
Method
- dash ground nutmeg bacon bits — garnish few broccoli flowerets, cooked — for garnish Saute onion and garlic in butter until the onions become transparent.
- Add chopped potatoes, broccoli, broth, salt, pepper and red pepper.
- Heat to boiling and simmer for about a half hour.
- Pour the mixture (about 1/3rd at a time) into the blender and pulse six or seven times for each batch.
- Place blended soup in crockpot and add half and half and nutmeg.
- Heat on low for another half hour and then let sit until dinner.
- Taste for seasoning; garnish and serve warm, not hot.
- This is also good as a cold soup.
- This is a great soup.
- It came to me from my friend, Pinky Thomas, on Maui.
- While my daughter, Jonelle, attended school at Seabury Hall, Pinky often played surrogate mom to her.
- This was one of Jonelle’s favorites.
- Pinky always used beef broth; I use chicken.
- I add another potato to Pinky’s one potato and I also add a clove of garlic.
- Finally I add real crumbled bacon OR real bacon bits for a garnish, along with a couple of tiny cooked broccoli flowerets.
- Enjoy!
- Me ke aloha, Mary.
More Crock Pot And Slow Cooker recipes
- Beef Stew with Sun-Dried Tomatoes
- Beef Stew w/Sun-Dried Tomatoes
- Caribou Stew
- Cranberry Pork Roast
- Curried Lentil Soup
- Fisherman’s Catch Chowder