Hello once again! I bring more tidings from my Culinary Skills Notebook! Sorry this one’s a little later in the day. My new class doesn’t let out until about 8:30 at night. But that’s not going to stop me from continuing Recipe Week! Today’s recipe is a personal favorite soup from that class; Broccoli Cream Soup. Don’t say you hate broccoli until you give this soup a try! Yes, it is that good.
Broccoli Cream Soup
- 2 Oz. Olive Oil
- 2 Oz. Leeks, Chopped Fine
- 2 Oz. Celery, Chopped Fine
- 4 Oz. Onions, Chopped Fine
- 4 Oz. Flour, Sifted
- 2 Pounds of Broccoli, Peeled and Chopped (include the stems)
- 2 Tablespoons Garlic, Minced
- 2 Quarts of either Chicken or Vegetable Stock
- 4 Oz. Cream
- 1/2 Teaspoon Cayenne Pepper
- 1 Tablespoon Parsley
- Salt and Pepper to taste
- Chef’s Knife
- Wooden Spoon
- Hand Sifter
- Large Soup/Stock Pot
- Heavy Duty Bar Blender
- Vegetable Peeler
- Larger Strainer
- Smaller Pot
- Place your pot on medium heat and add the Oil.
- When the Oil shimmers, add the Leeks, Onions and Celery. Sweat until they are soft.
- Add a pinch of salt and also the Garlic. Cook until the Garlic softens.
- Add all the Broccoli. Florets should be relatively small and have no brown spots. Stems should be peeled, all woody areas removed and cut into small rounds.
- Cook briefly to warm Broccoli.
- Sprinkle sifted flour on top of everything and stir to make sure the flour is thoroughly coated with the oil.
- When the flour is coated, add the chicken or vegetable stock. Increase the heat and bring to a boil.
- When it reaches a boil, turn back the heat and simmer for 15 minutes, stirring occasionally. You will notice the liquid begin to thicken as the cooking goes on.
- When it’s done simmering, kill the heat and CAREFULLY (I can’t stress this enough) pour the whole thing into your blender.
- Add the parsley and cayenne pepper. Buzz until the consistency uniform and liquid.
- In a separate pot, bring the cream to just a boil then kill the heat.
- Strain the broccoli mixture into the hot cream, making sure to get out ALL the solids and fibers left behind by the broccoli.
- Stir to bring the soup together. Serve while warm and garnish with a small broccoli floret.
Now I’m sure most of you are asking “Cayenne Pepper?! Really?!” Yes. Believe me, it just works! There’s something about Broccoli that works so well with a subtle hint of heat and spice. The flavors compliment each other very well. This is one delicious soup that can be served either as an appetizer or as a meal in itself. Hope you enjoy!