I 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 Cream of Broccoli Soup that starts with a roux as the thickener.
I’ve never understood when people put their nose up at the lovely broccoli. I have always enjoyed it’s versatility in the kitchen from cold salads, to a steamed side dish with lemon to getting puréed like here in this soup.
A classic French way to thicken a soup is to start with a roux. Roux, pronounced RU, is a cooked mixture of equal parts flour and butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. I use it all the time to add that extra richness and the thickening aspect it brings to soups and sauces.
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. Also making your own Homemade Chicken Stock is best, but canned is optional.
We like a little texture in our soups so I chopped and added a steamed red potato for the topping as well as the indicated chopped broccoli.
This is so soothing and creamy. Definitely a comfort food meal, especially after being gone all weekend at the FBC Conference, I needed something quick and delicious after a long Monday.
This Classic Cream of Broccoli Soup starts with a roux, has steamed broccoli, onion, nutmeg, white pepper, cream and a drizzle of olive oil on top.
- 6 cups coarsely chopped broccoli
- 8 tbsp butter
- 8 tbsp flour
- 1/8 tsp white pepper
- 1/2 tsp kosher salt
- 1 onion chopped fine
- 1/8 tsp of ground nutmeg
- 6 cups chicken stock
- 1 cup half and half cream
Either steam broccoli or place the broccoli in a microwave safe glass dish covered with a damp paper towel and cook on high for 3 minutes. Optional: immediately chill under cold water to keep color and stop the cooking process. Separate into 2 batches, reserving 1/2 cup for garnishing. Set aside.
To make the roux, melt the butter in a large stock pot. Add the flour and whisk to allow flour to absorb the butter and turn a light golden color, cooking and bubbling for several minutes on medium-low heat.
Add white pepper and chicken stock, and whisk constantly to ensure thorough incorporation and no lumps. Season with kosher salt.
Bring the thickened chicken stock to a boil and add the onion and cook for 3 minutes, then add the nutmeg and steamed broccoli.
Using a soup ladle, add soup to a blender along with the half and half cream and puree. Purée with lid slightly ajar to allow steam to escape. Pour this mixture back into the stock pot to simmer and keep warm until serving.
Serve with remaining steamed broccoli on top, a drizzle of good olive oil and crusty French bread.