broccoli milk soup


Milk soup is any soup that has milk as a main ingredient. There are several milk soups already in the listings. Every cream or mushroom sauce recipe can be turned into a milk soup, and so can curry, tomato and many other sauce recipes. This one is essentially a watered (milked?) down Cream of Broccoli Soup.


Pic1: milk soup
Pic2: broccoli milk soup


This is what you need for # servings:

  • 1 qt. milk
    OR use evaporated milk for a creamier soup
  • 1 lb. broccoli florets
  • S&P
  • your spiced of choice
    I used ground nutmeg and turmeric
  • optional:


  • Steam the broccoli florets in ½ cup of water until soft.
  • Add milk.
  • Optional:
    • Add extra water to prevent boiling over. Careful with that. It will literally water down the flavor.
  • Puree the broccoli with a blender.
  • Add S&P, seasoning to taste.
  • Heat to near-boiling. Stir frequently.
    Careful. This is still milk. It will burn the pot and boil over.
  • Keep at near-boil for 10 minutes.
  • Optional:
    • Add ½ tsp. oil dough at a time to thicken the soup to desired consistency.
  • Adjust seasoning.
  • Serve and enjoy.