Cream Of Broccoli Soup
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 2 lbs fresh broccoli
- 1/4 cup olive oil or 1/4 cup vegetable oil
- 1 medium onion, chopped (about 1 and 1/4 cup)
- 1 celery, chopped (about one-half cup)
- 1 leek, and light green parts, chopped (about 1 and 1/4 cup)
- 1/4 cup all-purpose flour
- 1 1/2 quarts chicken broth
- 1/2 cup heavy cream, heated
- fresh lemon juice, to taste
- salt, to taste
- fresh ground black pepper, to taste
Recipe
- 1 separate broccoli into stems and florets. trim away tough outer parts of stems. set aside 1 cup of small florets for garnish. coarsely chop remaining florets and stems.
- 2 heat oil in a soup pot over medium heat. add onion, celery, leek, and chopped broccoli. cook -- stirring frequently -- until onion is translucent, 6-8 minutes.
- 3 add flour and stir well to combine. cook, stirring frequently, 4 minutes.
- 4 add broth to pot gradually, whisking to work out any lumps of flour. bring soup to a simmer and cook, 45 minutes. stir frequently and skim as needed.
- 5 strain solids, reserving liquid. puree the solids, adding liquid as necessary to facilitate pureeing.
- 6 combine puree with enough reserved liquid to achieve the consistency of heavy cream. strain soup through a fine sieve (optional). return soup to a simmer.
- 7 meanwhile, steam or boil reserved broccoli florets until just tender.
- 8 remove soup from heat and add heated cream. season with lemon juice, salt, and pepper. serve in heated bowls, garnished with florets.
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