Another soup I never, ever order out. Most of the time, the broccoli is overcooked and loses all flavor and texture. Here, instead, the broccoli is only just-cooked, then pureed immediately to insure full flavor. Feel free to add your favorite fresh herb before serving; basil and dill are among my favorites.
Cream of Broccoli Soup
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 6 to 7 cups
Ingredients
- 1 tablespoon unsalted butter or olive oil or canola oil
- 1 Spanish onion, coarsely chopped
- 1 celery stalk, chopped
- 1 small carrot, peeled and thinly sliced
- 5 to 6 cups chicken stock (depending on the size of the broccoli head)
- 1 head broccoli, woody stems discarded, florets chopped
- ½ cup heavy or light cream
- 1 to 2 teaspoons freshly squeezed lemon juice
- Kosher salt and black pepper
Instructions
- Place a stockpot over medium heat and, when it is hot add the butter or oil. Add the onion, celery, and carrot and cook until tender and lightly colored, about 10 to 15 minutes
- Add the stock, raise the heat to high, and bring to boil. While the broth is boiling, slowly add the broccoli florets. Return to a boil briefly.
- Lower the heat to medium and cook until the broccoli is just tender, 5 to 8 minutes.
- Remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid and the cream. Add addition stock if the soup is too thick. Add the lemon juice, salt, and pepper, and serve immediately.