Grammy's Broccoli Soup

From: Michelle_My_Belle

On Dec 1, 2008

Since I've never really made a roux before I printed out Charlotte's review also and used it as a guide lol. I used whole milk and chopped my onion into very large slivers so I could pick around it. With just a bit extra cheese this was the perfect broccoli soup. Will be making again.

From: Charlotte J

On Dec 27, 2007

This soup was a pleasure to make just because it is so colorful. The fact that it has wonderful flavor does not hurt it this reviewer one bit either. Here are a few notes on the way I fixed my roux since megnbrycesmom had some trouble with hers. I put the onions in a small saucepan because I wanted them to sweat as they sauteed. I then added the flour and starch and yes it did get very pasty. But I continued to cook the roux for 2 minutes. Mind you that was not the easiest thing to do but it can be done. I proceeded to add 2 cups of milk into the pan and whisked the best I could since it was a small saucepan. I then strained that into the soup pot with a Tupperware plastic strainer since it had large holds. (Do not use a fine strainer.) Added the onions and what lumps were left back into the saucepan along with the last 2 cups of milk and just went on whisking out those lumps. This worked great! Added the cheese and now I'm enjoying a very nice bowl of broccoli soup with no floury after taste. Thanks Grammy I hope this review will be helpful to those who might not be use to making a thick roux. Made for 1 2 3 Hit Wonders game 2007

From: Chef~V

On Dec 9, 2007

This is an excellent soup! It was raining all weekend and we just wanted something to heat us up after the cold weather. I had prepared this in the morning as directed only using Charlotte's suggestions by putting the onions in a saucepan and let them sweet, then added the flour and starch. After the paste was formed I added the milk to the roux and whisked. Strained into a soup pot and whisked the lumps out and continue with the recipe. Then I added to my crockpot on the lowest setting 10 hours and continued to cook. After coming home from a football game this and a loaf of french bread made for a hearty warm and delicious meal. I will definitely make this again. Thanks for sharing! ~V

From: megnbrycesmom

On Dec 1, 2007

I'm going to review this without stars because I'm not sure if my problems were with the recipe or my technique. I followed the recipe exactly, only I have never made a roux that contained cornstarch before. I must have done something wrong because despite my best efforts, the end result had little clumps of roux in it, and the soup tasted of flour. Other than that, the flavor was good, and it smelled wonderful. Made for the "Went to the Market" tag game.