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.
Ingredients
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
Instructions
1
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.
2
Blend the stock and blanched broccoli florets. Set aside.
3
In a cooking pot, add butter and flour. Keep stirring for 1-2 minutes until the flour is lightly toasted.
4
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.
5
If the soup is too thick for your liking, feel free to add more stock. Season with salt and pepper and serve piping hot.
This is a great soup recipe. I’ll try it.