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Categories:
fresh broccoli onion stalks celery salt bay leaves VEGETABLE OR CHICKEN water butter flour heavy cream milk
Viewed: 46 - Published at: 7 years agoIngredients
- 2-1/2 pounds Fresh Broccoli, Washed And Cut Up
- 1/2 whole Onion, finely chopped
- 2 stalks Celery, Washed And Sliced Thin
- 3/4 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 1/4 teaspoons Nutmeg
- 2 whole Bay Leaves
- 4-1/2 cups Vegetable Or Chicken Stock
- 1-1/2 cup Water
- 4-1/2 Tablespoons Butter
- 3 Tablespoons Flour
- 2 cups Heavy Cream, Divided
- 1 cup Milk
Method
- In 6 quart stock pot or dutch oven, combine broccoli, onion, celery, salt, pepper, nutmeg and bay leaves. Cover with water and stock.
- (note: make sure broccoli is trimmed well, the stocks are too fibrous for this soup, just the florets are better. You can also use frozen florets).
- Turn heat on medium-high. Cover and bring to a boil. Turn to medium and continue cooking until broccoli is tender, about 30 minutes.
- Drain but reserve broth. Take out bay leaves. Put remainder of veggies in blender or food processor with 1 c. reserved liquid. Puree.
- In same dutch oven, melt butter on medium heat. Turn to low and stir in flour. Cook 1-2 minutes stirring constantly.
- Add reserved liquid and briskly whisk making sure no lumps form.
- Add in pureed veges. Over medium heat bring back to a hot temp stirring often. Take off heat. Add in 1 c. cream and 1 c milk.
- Whip other 1 c cream. Served with scoop of whipped cream and a dash of nutmeg.
- NOTE: I like a chunky soup so I leave a few bits of broccoli not pureed and just mash them with a fork. If you like a smoother soup you can also strain the bits out.
