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Cream of Broccoli Soup
A rich and comforting pureed soup made with fresh broccoli, celery, and onions. It uses a simple butter and flour roux combined with chicken broth to create a thick, velvety base. This dish is perfect for a cozy weeknight dinner or a warming lunch. A splash of whipping cream at the end gives it a smooth finish.
Ingredients
- 1 ½ lb fresh broccoli
- 2 cups water
- 1 large stalk celery, chopped ( ¾ cup)
- 1 medium onion, chopped ( ½ cup)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 ½ cups chicken broth (for homemade broth, see page 528 )
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup whipping cream
Instructions
- 1Cut the broccoli florets away from the stalks. Chop the stalks into small pieces and throw away any leaves.
- 2Bring the water to a boil in a large saucepan. Drop in the broccoli florets, chopped stalks, celery, and onion. Cover the pan and let the water return to a boil. Lower the heat and simmer for 7 to 10 minutes until the vegetables are tender. Keep the cooking liquid in the pan.
- 3Transfer the cooked vegetables and their liquid into a blender. Secure the lid and blend on medium speed for about a minute until the mixture is completely smooth. Set the blender aside.
- 4Melt the butter in the empty saucepan over medium heat. Whisk in the flour and cook while stirring constantly until the paste bubbles and turns smooth. Take the pan off the heat and slowly whisk in the chicken broth.
- 5Return the saucepan to the heat and bring the broth mixture to a boil. Keep stirring continuously and let it boil for one minute to thicken.
- 6Pour the pureed broccoli mixture into the thickened broth. Season with the salt and pepper, then heat the soup until it just begins to bubble. Stir in the whipping cream and warm it through gently. Do not let the soup boil to prevent the cream from curdling.
- 7Ladle the finished soup into warm bowls and top with shredded cheese before serving.