Cream of broccoli soup from Twelve Months of Monastery Soups: International Favorites (page 76) by Brother Victor Antoine D'Avial-Latourrette

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katiesue28 on November 21, 2023

    As with most of the recipes in this book, this recipe is a delicious jumping off point to make the soup your own. I sautéed the onions for about six minutes, added 4 cloves of sliced garlic and continued sautéing for two minutes. Then I followed the recipes cooking instructions. Added some nutmeg, garlic powder, herbs d’provence, and lemon juice at the end. Absolutely delicious.

  • clcorbi on November 20, 2016

    Very good but I think next time I would use less heavy cream and add in an equivalent amount of cheese. I really think a sharp cheddar would have done a lot to cut through the heavy flavor of this soup. That being said, I'm sure the flavor will have improved by tomorrow. This is certainly good comfort food.

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