idealchef.com

Cream of Broccoli Soup

Date Added: Feb 16, 2010 French Appetizers
Back to Search

Prep Time

20 mins

Cook Time

60 mins

Ready In

1 hrs 20 mins

Serving

12

*to adjust serving size click on "serving box".

Description

Cream of Broccoli Soup. Pureed broccoli with veloute and cream.


Ingredients

  • 2  Cup(s) Onion, chopped
  • 1
  • 1  Cup(s) Celery, chopped
  • 2
  • 1  Cup(s) Carrot, chopped
  • 3
  • 1/4  Cup(s) Shallots, chopped
  • 4
  • 2  Table Spoon(s) Garlic, chopped
  • 5
  • 2  Ounce(s) Weight Butter
  • 6
  • 2 1/2  Pound(s) Broccoli Stems, chopped
  • 7
  • 3  Quart(s) Chicken Stock
  • 8
  • 2  Cup(s) Chicken Veloute
  • 9
  • 2  Cup(s) Heavy Cream
  • 10
  •  As Needed Salt and Pepper
  • 11
  • 1 1/2  Quart(s) Broccoli Florets, blanched
  • 12

Directions

    1. Dice vegetable into small cubes.
    2. Sweat the onions, celery, carrots, shallots and garlic in butter.
    3. Add the broccoli stems and cover with chicken stock.
    4. Simmer until tender.
    5. Puree all ingredients in the pot and add veloute then add hot heavy cream.
    6. Puree again.
    7. Let Simmer for 15 minutes and adjust with salt and pepper.
    8. Boil broccoli florets in salted water until tender add to soup and serve.

To add a comment you must have to login or sign up.