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.