Cream of Broccoli Soup Recipe
Nothing beats a hot cup of soup on a cold winter night, like this cream of broccoli soup recipe
Courtesy of Culinary Institute of America
Photograph by Ben Fink/CIA
This recipe appears in The Culinary Institute of America’s The New Book of Soups (2009, Lebhar-Friedman, Inc.).
Cream of Broccoli Soup
Makes 8 servings
- 2 lbs broccoli
- ¼ cup vegetable or olive oil
- 1¼ cups chopped onion
- ½ cup chopped celery
- 1¼ cups chopped leeks (white and light green parts)
- ¼ cup all-purpose flour
- 6 cups chicken broth
- ½ cup heavy cream, heated
- Fresh lemon juice to taste
- Salt to taste
- Freshly ground black pepper to taste
- Separate broccoli into stems and florets. Trim away the tough outer parts of the stems. Set aside 1 cup of the nicest-looking small florets to use as a garnish. Coarsely chop remaining broccoli florets and stems.
- Heat oil in soup pot over medium heat. Add onion, celery, leek, and chopped broccoli. Cook, stirring frequently, until the onion is translucent, about 6 to 8 minutes.
- Add the flour and blend well. Continue to cook, stirring frequently, for 3 to 4 minutes.
- Add the broth to the pot gradually, whisking to work out any lumps of flour. Bring the soup to a simmer and cook for 45 minutes. Stir frequently and skim the soup as needed.
- Strain the solids, reserving the liquid. Purée the solids, adding liquid as necessary to facilitate puréeing.
- Combine the purée with enough of the reserved liquid to achieve the consistency of heavy cream. If you wish, strain the soup through a fine sieve. Return the soup to a simmer.
- Meanwhile, steam or boil the reserved broccoli florets until just tender.
- Remove the soup for the heat and add the heated cream. Season to taste with the lemon juice, salt, and pepper. Serve in heated bowls; garnish with the florets.