Jun
4
2010
Cream of Broccoli Soup
Author: kevinI love soups! For me they fill you up, bring back memories of home, and are a great excuse to eat French bread, too!
Here is a simple, yet classic soup. If you’re watching the calories beware as this one starts with a butter rich roux and has half and half cream in it, but it is so worth every drop.
- 4 cups coarsely chopped broccoli
- 1 batch of Roux
- 6 cups chicken stock
- 1 onion, chopped fine
- dash of nutmeg
- salt
- white pepper
- 10 oz. of half and half cream
Bring the chicken stock to a boil and poach the broccoli for 3-4 minutes until bright green and fork tender. Remove from broth and immediately chill under cold water to keep color and stop the cooking process.
In the soup pot bring the chicken broth back to a boil and slowly whisk in the roux to thicken to an almost gravy consistency. Add the onion, salt, pepper and nutmeg and cook on low for 5 minutes.
Drain the chilled broccoli and separate into 2 batches. Add 1 batch to a blender and add the half and half cream and puree. Pour this mixture into the soup pot and then add the remaining broccoli to the pot. Serve with crusty French bread and enjoy!
