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.