Creamy and Tangy Broccoli Soup Recipe

Creamy and Tangy Broccoli Soup Recipe

1/2 c of celery; chopped finely
4 Tbsps of margarine
1 c of onion; minced
1 pc of carrot; sliced thinly
1/4 c of rice
1 c of water
2 heads of broccoli (1 lb)
1/8 tsp of cayenne pepper
3 c of milk (2%PRCTG% low-fat)
1 canned cream of broccoli soup
2 cloves of garlic; crushed
Ground black pepper
A dash of salt
Paprika

Break the broccoli heads into individual florets. Slice the soft parts of the stem into matchstick-sized juliennes. Rinse, drain and set aside.

Place a large nonstick skillet with margarine over medium heat. When margarine melts, saute the garlic, chopped onions, celery, sliced carrots, broccoli florets (may reserve some for garnishing) and stems for about 3 minutes.

Transfer to crockpot. Pour in water followed by soup, rice, ground black pepper, cayenne pepper, and salt. Stir well. Cover with lid. Set heat to low. Cook for 4 hours, stirring occassionally. Let it cool ’til just warm.

Transfer mixture to a blender. Process ’til nearly smooth (or depending on your preference). You may need to do this in batches. Transfer back to crockpot.

Stir in milk. Cover with lid. Continue cooking for another hour, stirring occasionally. Ladle into individual soup bowls and garnish with reserved florets prior to serving.

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