Cream of Broccoli Soup
by Dawn T in Rouxbe RecipesJust a few simple ingredients make up this deliciously creamy broccoli soup.
Just a few simple ingredients make up this deliciously creamy broccoli soup.
To prepare your mise en place, finely dice the onions and emince the garlic. Peel the broccoli stems (if there are any) and cut them into small, even pieces. Set aside. Chop the florets into small, even pieces and place into a separate bowl.
Measure out the butter, flour and milk. Set aside.
Note: Vegetable or a light chicken stock can be substituted for the milk, if desired.
To make the soup, melt the butter in a medium-sized pot over medium-low heat. Add the onions and garlic along with a pinch of salt. Gently sweat until the onions are translucent, about 10 minutes.
Add the broccoli stems (if there are any) and stir to coat with the fat. Continue to sweat for a few minutes until somewhat softened.
Next, singer with the flour and stir to combine. Temper in the milk a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Stir often to make sure the bottom does not scorch.
Once the stems are nearly tender, add the florets along with a good pinch of salt. Let the soup gently simmer until the florets are tender and cooked all the way through. Once the florets are tender, add salt and pepper to taste.
If serving the soup as is, you can finish it by tempering in the heavy cream (optional). Serve in warmed bowls.
Alternatively, if you choose to blend the soup, transfer it to a blender and blend until smooth. You may need to do this in batches. Return the soup to a clean pot and bring just to a simmer. Season to taste with salt and pepper and temper in the cream, if using. Serve in warmed bowls.
Note: Either soup can be garnished with a variety of toppings such as grated cheddar cheese, bacon bits or toasted almonds.
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