Cream of Broccoli Soup Recipe
User Reviews
5
3 reviews
Excellent
Cream of Broccoli Soup Recipe
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A great way to use up those tough broccolie stems.
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Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion chopped
- 1 talk celery chopped
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken stock homemade or low-sodium broth
- 8 cups broccoli stems chopped
- 2 cups half and half
Instructions
- Heat a medium saucepan over medium heat for 4 - 5 minutes.
- When the pan is hot, add the butter and oil.
- Once the butter is melted, add the onion and celery and saute until the vegetables are translucent and start turning golden.
- Stir in the additional butter. When melted, stir in the flour. Cook, constantly stirring, for two-three minutes.
- Pour in the chicken broth, broccoli stems, half and half, and another heavy pinch of salt. Simmer until the broccoli stems are very soft, about 10-12 minutes.
- Blend with an immersion blender or in batches in a conventional blender until the soup is as smooth as you like it.
- Taste and adjust seasonings.
- Serve as is with some grated cheese or use in any recipe that calls for cream of broccoli soup.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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