Cream of Broccoli Soup

Cream of Broccoli Soup
Cream of Broccoli Soup
Ingredients
  • 3/4cup onionsfinely diced
  • 2 cloves garliceminced
  • 4cups broccolistems peeled and diced; florets separated into small pieces and separated from stems
  • 3tablespoons butter
  • 3tablespoons flour
  • 3cups milk
  • 1tablespoon coarse saltor to taste
  • 1teaspoon black pepperor to taste
  • 4ounces creamor as needed
Yield:
Instructions
  1. Melt the butter in a dutch oven or a heavy bottomed pot over medium-low heat.
  2. Add the onions and garlic along with a pinch of salt.
  3. Gently sweat until the onions are translucent, about 10 minutes.
  4. Add the broccoli stems and stir to coat with the fat.
  5. Continue to sweat for a few minutes until softened.
  6. Next, singer (which means to sprinkle with the flour) and stir to combine.
  7. add the milk a bit at a time.
  8. Turn the heat up to medium and bring the soup to a simmer.
  9. Stir often to make sure the bottom does not scorch.
  10. Once the stems are nearly tender, add the florets along with a good pinch of salt.
  11. Let the soup gently simmer until the florets are tender and cooked all the way through.
  12. Next, transfer JUST the broccoli (stems and florets) to the blender, then add 1/2 cup of the cooking liquid and 1/2 cup of cream. Blend on high adding cream until you get a smooth and semi-thick consistency.
  13. You may need to do this in batches.
  14. Return the soup to a clean pot and bring just to a simmer.
  15. Season to taste with salt and pepper. Serve in warmed bowls.
Recipe Notes

Either soup can be garnished with a variety of toppings such as grated cheddar cheese, bacon bits or toasted almonds.