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Creamy Broccoli Soup

Diet.Chef's picture
Ingredients
  Broccoli florets and stems 1 Pound, cut up to make 6 cups
  Olive oil 2 Teaspoon
  Onion 4 Ounce, chopped (1 Medium Sized)
  Garlic clove 1 Small, minced or crushed through a press
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken stock/Canned broth 3 Cup (48 tbs)
  Dried basil 1⁄8 Teaspoon, crumbled
  Dried oregano 1⁄8 Teaspoon, crumbled
  Dried tarragon 1⁄8 Teaspoon, crumbled
  Dried thyme 1⁄8 Teaspoon, crumbled
  Milk 1 Cup (16 tbs)
  Fresh lemon juice 2 Tablespoon
  Salt 3⁄4 Teaspoon
Directions

1. Bring a large pot of lightly salted water to a boil. Choose 6 perfect florets and drop them into the boiling water. Blanch for 1 to 2 minutes, until barely tender and still bright green. Remove with a slotted spoon and place in cold water; reserve for the garnish. Drop all of the rest of the broccoli into the boiling water and cook until very tender, about 7 minutes. Drain and let cool slightly.
2. In a heavy medium saucepan or soup pot, combine the oil and onion. Saute over moderate heat until softened, 3 to 5 minutes. Add the garlic and cook for 15 seconds longer. Sprinkle on the flour and stir to blend. Pour in 2 cups of the chicken stock. Stir in the basil, oregano, tarragon and thyme. Stirring constantly, bring to a boil over moderate heat. Cook for 1 to 2 minutes until thickened. Allow to cool slightly. Combine in a blender or food processor with the broccoli and process to a puree.
3. Turn the puree into the pan. Add the milk and the remaining 1 cup stock. Bring to a boil, stirring. Reduce the heat and cook, stirring frequently, for 3 or 4 minutes. Stir in the lemon juice; season with salt. Ladle into soup plates; garnish each portion with a reserved broccoli floret. Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Broccoli
Cook Time: 
45 Minutes

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