Real Cream of Broccoli Soup

My Cream of Broccoli Soup

Oh my! This is so very good! It's better than anything I've ever had out. I just have to share it with you. If you've got a source of fresh cream, it's all the better!

You need:
non-stick spray or butter
garlic cloves,
an onion,
a bag of frozen broccoli pieces,
cream, as much as you can
milk, to fill in where you run out of cream
salt
pepper

Here's how I do it. I take a saute pan and put a little non-stick spray or butter in it. I add lots of minced garlic. Our family loves garlic. If you're unsure, or y'all don't like it so much, just add a little or omit it altogether.

Next, chop up an onion. Make the pieces however you like them in soup.
Add the onion to the garlic. Now, open up your bag of frozen broccoli and pour it in with the garlic and onion. Stir this all together until the onion begins to turn translucent and the broccoli is thawed, warm, and still bright green.

Oh, this is where it gets good! Add just a little bit of water, maybe 1/4 cup, to the saute pan to get all those nice juices. Now put it all in a soup pot. Mine is 10 quarts, but 4 or 5 would probably be adequate, unless you double it!

Slowly pour the cream and milk in while you're heating the mixture over medium low heat. The amount is up to you, depending on how thick or thin you wish your soup to be. My family likes it thick. I have a source of raw cow's milk; so, I skim the cream and half and half off, and use those.

If it's not as thick as you like, take a half a cup of cold milk and 1 tablespoon of cornstarch. Mix them together in a cup. Now, just stir the thickener into the soup and stir stir stir!

As soon as it's thick and hot enough for you, you can eat it. I like to leave it all on low for a little while to let the flavors blend.

You can add grated cheese of your choice at this time if you wish.
This is also the time to add salt and pepper to taste.