Anna's Cream of Broccoli Soup

➤ by Oma Gerhild Fulson

Yum

Anna's broccoli soup aka Brokkolisuppe is so quick and easy to make. It's creamy and so flavorful, it'll become one of your favorite easy soup recipes. Need a quick lunch? Need a light supper? This cream soup fits the bill. You can make it within about 30 minutes. Crushed garlic is usually added to the onions when you are cooking them. This I leave out (Hubby's not too fond of garlic, so I seldom use it).

If you're wanting something just a bit richer and creamier, then you'll want to try Andy's Broccoli Cheese Soup ... a favorite of my granddaughters.

Anna's Cream of Broccoli Soup

Ingredients:

• 1 onion, diced
• 2 Tbsp olive oil
• 2 potatoes, cubed
• 1½ lb broccoli (chopped)
• 5 cups broth (chicken and/or vegetable)
• salt, pepper, nutmeg
• 1 cup sour cream

Instructions:

• In a large saucepan, sauté the onion in the olive oil until translucent, but not browned.
• Add potatoes, broccoli, and broth.
• Bring to boil and simmer about 15 minutes or until vegetables are tender.
• Using an immersion blender, cream the soup. If you want a really silky texture, pour the soup through a strainer and return to the pot.
• Season with salt, pepper, and nutmeg.
• Stir in the sour cream and readjust seasonings if needed.

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Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!

What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...

Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)

Broccoli Soup Tips

If you prefer a soup with a bit of "bite", you can omit the blending step and serve the soup as a chunky-style soup.

What makes this soup "German". Well, it's using nutmeg as one of the spices and, then, of course, there's the addition of the sour cream! Germans love their cream. The richer, the better. If you'd rather, you can cut the fat level of the sour cream.

Another option is to replace some of the broth with 10% or 5% cream or milk. Each lowering of the "fat" level will reduce the creaminess of the soup, but it'll still taste great.

If you find the soup is too thin (if you added cream or milk), you can thicken it with some cornstarch dissolved in a bit of cold water and added at the end until you have the right consistency.

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