Thoughts For Food

Insights into the Mind of a Culinary School Student

Recipe: Broccoli Cream Soup

Taken from Google Image Search.

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
  1. Place your pot on medium heat and add the Oil.
  2. When the Oil shimmers, add the Leeks, Onions and Celery. Sweat until they are soft.
  3. Add a pinch of salt and also the Garlic. Cook until the Garlic softens.
  4. 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.
  5. Cook briefly to warm Broccoli.
  6. Sprinkle sifted flour on top of everything and stir to make sure the flour is thoroughly coated with the oil.
  7. When the flour is coated, add the chicken or vegetable stock. Increase the heat and bring to a boil.
  8. 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.
  9. When it’s done simmering, kill the heat and CAREFULLY (I can’t stress this enough) pour the whole thing into your blender.
  10. Add the parsley and cayenne pepper. Buzz until the consistency uniform and liquid.
  11. In a separate pot, bring the cream to just a boil then kill the heat.
  12. Strain the broccoli mixture into the hot cream, making sure to get out ALL the solids and fibers left behind by the broccoli.
  13. 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!


Author: NJ_Chef

A graduate of the Culinary Institute of America and aspiring food-writer. 28-year old chef, blogger, eSports fan, gamer, jack-of-all-trades and master of none.

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