Cream of Broccoli Soup
Cream of Broccoli soup is a simple but rich soup. I blanch my vegetables and then grind them to retain the nutrients and color. Instead of using heavy cream, I use milk so that it’s not too heavy. Serve the soup with some crusty garlic bread.
2 tbsp butter
2 tbsp plain flour
1 1/2 cups milk
200 grams broccoli, cut into florets
1 cup stock (reserved from boiling broccoli)
Salt to taste
Freshly ground black pepper
Boil some water in a pot and add the broccoli florets. Let boil for 1-2 minutes and place the florets into a bowl filled with ice water. This will shock the florets and prevent them from cooking any further.
Blend the stock and blanched broccoli florets. Set aside.
In a cooking pot, add butter and flour. Keep stirring for 1-2 minutes until the flour is lightly toasted.
Pour in the milk a little at a time making sure to stir continuously to prevent lumps from forming. Once it is thick, add the broccoli puree into the white sauce and stir.
If the soup is too thick for your liking, feel free to add more stock. Season with salt and pepper and serve piping hot.