CREAM OF BROCCOLI SOUP

A vegetarian option would be to use vegetable broth in place of the chicken broth.

Cream of Broccoli Soup

Serves 6

Ingredients

• 1 ½ bunches Broccoli (about 8 cups of florets)

• ¼ c Water

• 4 tbsp Butter

• 4 tbsp Flour

• 3 c Whole Milk

• 2 c Chicken Broth

• ½ c Heavy Cream  

• 1 Tsp Hot Sauce

• 1 Tsp Coarse Kosher Salt

• ¼ Tsp Black Pepper

Directions

1. Add the broccoli florets and ¼ c water to a bowl and microwave for 8 minutes. After 5 minutes give it a stir and microwave for 3 more minutes. 

2. The broccoli should be vibrant green and when you pierce it with a knife it pierces easily. Set aside to cool (about 4-5 minutes)

3. Set aside a few small florets to use as a garnish later on - keep covered so they stay warm.

4. Transfer the broccoli to a food processor until blended smooth.

5. Heat up the milk and chicken broth in separate pans until warmed through.

6. In a dutch oven, melt the butter, once melted add the flour and whisk until it is completely blended for about 2 minutes.

7. Add the milk slowly to the dutch oven stirring constantly, once mixed well, cook for 1-2 more minutes. It should look like melted ice cream.

8. Add the chicken broth stirring constantly bringing the mixture to a simmer. Continue stirring until you see it starting to thicken, about 2-3 minutes.

9. Add the pureed broccoli, hot sauce, salt and pepper and mix well.  Keep on a low simmer for about 10 minutes.  Check every few minutes to stir and make sure the soup is not sticking to the bottom of the pan.

10. You can puree the soup or use an immersion blender or leave it as is, depending on how you like the consistency.  I prefer to use the immersion blender for a few minutes.

11. Add the cream and hot sauce, mix in well. 

12. Add more salt and pepper if needed to your taste.

13. When serving the soup and garnish with the florets you put aside or croutons.