This cream of broccoli soup has a secret ingredient - cauliflower. The immersion blender really helps make this a thick, hearty soup. I've also started using nonfat milk powder & chicken boullion granules instead of the HMR chicken soup for recipes. Cost is the big factor, here. If you want to keep it 'in the box' use the chicken soup mix.
1 stalk broccoli
1/4 head cauliflower
2 cups water
1 teaspoon dried diced onion
1 tablespoon chicken boullion and 2 Tablespoons to 1/4 cup nonfat milk powder (or 1 pack of chicken soup mix instead.)
1/4 additional cup cold water
Wash and cut broccoli & cauliflower into small florets. Add the broccoli to the water in a saucepan. Bring to a boil, then simmer for about 10 minutes. Gently remove the broccoli with a slotted spoon. Add cauliflower and onions to the water, and cook, covered, until very soft. (About 20 minutes.) Using your immersion blender, blend the cauliflower and onions to a smooth consistency. In a separate bowl or cup,
to 1/4 cup cold water, add the boullion and milk powder or pack of chicken soup mix. Whisk until blended. Temper this with a few tablespoons of hot mixture from the saucepan, stirring after each addition. Add the tempered soup mixture to the saucepan along with the cooked broccoli. Stir and heat through. Add hot water if it is too thick. This is very easy to double, and is good as a leftover.
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