Cream of Broccoli Soup

Cream of Broccoli Soup


14 cups pulled pork


  • 3/4 cup margarine or butter
  • 1/2 cup minced onion
  • 3/4 cup Flour
  • 10 cups Milk
  • 3 packages frozen chopped broccoli, 10 ounce
  • 2 tablespoons instant chicken bouillon
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Sugar
  • 1/4 teaspoon Nutmeg
  • 1/8 teaspoon White Pepper
Use fresh or frozen broccoli for this first course or main dish soup.


  1. Melt margarine in heavy 4 quart kettle or Dutch oven over medium heat; saute onion until tender. Blend in flour until smooth. Gradually stir in milk and remaining ingredients. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.

Chef’s tip

Variation: Substitute 2 1/4 pounds fresh broccoli for frozen broccoli. Cut broccoli stems into 3/4" pieces; cut florets into 1" pieces. Fill Dutch oven half full of water; bring to a boil. Drop stems into water; boil 3-4 minutes. Add florets; boil 1 minute longer. Drain, rinse with cold water. Proceed as in recipe above.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.