Servings: 16 pintsPrep Time: 30-40 min Cook Time: 40 min PC
6 to 7 pounds broccoli
3 onions, peeled & chopped
6 garlic cloves, peeled and chopped
1/4 Cup butter
1/4 Cup canola oil
6 quarts chicken broth
1 tsp. white pepper
1/2 tsp. ground celery seed
1/4 tsp. ground nutmeg
1 1/3 cup ClearJel, regular
1 1/3 cup chicken broth or water
Cut the florets from the stalks, then peel the stalks and chop them into small pieces. Saute’ the broccoli, onions, garlic in the butter and oil in a large heavy stockpot for a few minutes.
Add the 6 quarts broth. Bring to a boil, lower the heat, cover, and simmer gently until the vegetables are very soft. Puree the soup in the pot with an immersion blender.
Add the white pepper, ground celery seed, and nutmeg. Mix well. Bring to a simmer.
Mix the ClearJel and broth or water (cool) in a jar with a tight fitting lid and shake well until well blended.
Add ClearJel mixture slowly to the pot, stirring constantly. Bring back to a simmer, stirring well, before ladling into hot jars.
Fill jars, leaving 1” head space. Wipe tops, cap.
Process 40 minutes at 10 lbs. pressure for weighted gauge, 40 minutes at 11 lbs. pressure for dial gauge
NOTE: You could also lift some of the broccoli from the pot with a slotted spoon before pureeing the soup, and add those back to the soup before canning.
Submitted by: bonita on August 20, 2013