Cream of Broccoli Soup
User Reviews
5
Cream of Broccoli Soup
Description
Cream of Broccoli Soup begins by steaming chopped broccoli to tenderize it while maintaining vibrant color. A roux is then prepared by cooking butter with flour until light golden, forming a thickening base for the broth. Chicken stock is gradually added to the roux with seasoning of white pepper, salt, and nutmeg for subtle warmth.
Chopped onion is cooked briefly in the broth to add sweetness before adding the broccoli. Portions of the soup with broccoli and half-and-half are blended to a creamy consistency, then returned to the pot to keep warm for serving. The half-and-half enriches the soup, balancing the earthiness of the broccoli with a silky texture.
A reserved portion of broccoli is set aside for garnish, adding a tannish green visual contrast and bite. This soup suits lunch or light dinner occasions where a comforting, creamy vegetable dish is desired.
Ingredients
- 6 cups broccoli coarsely chopped
- 8 tbsp butter
- 8 tbsp all-purpose flour
- 1/8 tsp white pepper
- 1/2 tsp salt
- 1 onion chopped fine
- 1/8 tsp nutmeg ground
- 6 cups chicken stock
- 1 cup half and half cream
Instructions
- Either steam broccoli or place the broccoli in a microwave safe glass dish covered with a damp paper towel and cook on high for 3 minutes. Optional: immediately chill under cold water to keep color and stop the cooking process. Separate into 2 batches, reserving 1/2 cup for garnishing. Set aside.
- To make the roux, melt the butter in a large stock pot. Add the flour and whisk to allow flour to absorb the butter and turn a light golden color, cooking and bubbling for several minutes on medium-low heat.
- Add white pepper and chicken stock, and whisk constantly to ensure thorough incorporation and no lumps. Season with kosher salt.
- Bring the thickened chicken stock to a boil and add the onion and cook for 3 minutes, then add the nutmeg and steamed broccoli.
- Using a soup ladle, add soup to a blender along with the half and half cream and puree. Purée with lid slightly ajar to allow steam to escape. Pour this mixture back into the stock pot to simmer and keep warm until serving.
- Serve with remaining steamed broccoli on top, a drizzle of good olive oil and crusty French bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 63mg | 21% |
| Sodium | 720mg | 30% |
| Potassium | 629mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1183IU | 24% |
| Vitamin C | 83mg | 92% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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