More Soups Recipes
Cream of Broccoli Soup
Ingredients
4 oz AP flour3 oz clarified butter
2 qts chicken stock
2 Tblsp kosher salt
4 oz diced onion, small
2 oz celery, peeled and chopped, small
2 oz parsnips or carrots, peeled and chopped, small
2 oz leeks, cleaned and sliced, small
2 lbs broccoli, stems peeled and chopped, flowers cut small(2:1 ratio of flowers to stems)
1 cup broccoli, blanched, shocked, drained, and reserved for garnish
1 cup heavy cream
salt as needed
Instructions
- make a blonde roux with 3oz. clarified butter & 4oz. flour
- when roux reaches blonde stage (smells nutty) add 2 qts of chicken stock to make a veloute sauce for soup base.
- bring veloute to a full boil and add 2 Tblsp. kosher salt. reduce heat to a simmer.
- while soup is simmering, prep mirepoix. when mirepoix is prepped, sweat the vegetables in a large saute pan until they are soft and translucent. **Don't carmelize** Immediately add vegetables to simmering veloute. While soup base is cooking, prep the broccoli.
- blanch 2 lbs of prepped broccoli in boiling salted water for 90 seconds. (water should taste like ocean water)
- shock broccoli in an ice water bath. *do not leave in ice water for more than 2 minutes* Add immediately to soup base.
- blanch 1 cup of broccoli flowers in boiling water. shock and reserve for garnish
- when vegetables in soup base are fork tender, remove soup from heat and strain vegetables from soup base.
- puree vegetables with some hot chicken stock in a blender for 3-4 minutes or until smooth and color is light pastel green.
- add puree to soup base and bring back to a simmer. No longer than 5 minutes
- add heavy cream and broccoli garnish. simmer no more than 2 minutes
- adjust seasoning with salt.
*Consistency can be adjusted with hot chicken stock*