Cream of Broccoli Soup

7 steps

Updated at: Thu, 17 Aug 2023 00:21:41 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

13 servings

4 ozonion

small dice

4 ozcelery

4 ozparsnip

4 ozleek

4 lbBroccoli

2 fl ozclarified butter

1 lbwhite mirepoix

1 galchicken veloute

1 lbblonde roux

5 qtchicken stock

3 stemsparsley

1 sprigtyme

chicken Veloute

2 fl ozclarified butter

8 ozwhite mirepoix

small dice

1 lbblond roux

5 qtchicken stock

1 sachetEpices

Standard Sachet d' Epices - place ingredients in a cheese cloth and tie with food grade twine

3 stemsparsley

1 sprigthyme

1bay leaf

1 tspcracked peppercorn

1garlic clove

Blond roux - mix 60% flour with 40% clarified butter. heat the butter over medium heat and gradually add the flour and whisk until smooth and moist (should look like "sand at low tide"

clarified butter

flour

or corn starch

White mirepoix

4 ozonion

small dice

4 ozparsnip

small dice

4 ozleek

small dice

Instructions

Step 1

remove the florets from the broccoli

Step 2

heat the butter in a large sauce pot over medium heat and add the mirepoix. Sweat until the onions are translucent 8-10 min. add the unreserved broccoli and sweat until the stems are slightly tender 10 - 15 min

Step 3

add the veloute

clarified butter2 fl oz

white mirepoix1 lb

blond roux1 lb

chicken stock5 qt

Epices1 sachet

Step 4

Add the veloute and bring to a simmer at 185 f. Add the sachet d' Epices. Reduce the heat and simmer until the vegetables are fully cooked 35 min. stir frequently and skim as needed.

Step 5

Cut the reserved florets into bite- size pieces, keeping their shape and blanch in boiling salted water until tender 5-7 min. Shock the florets in an ice bath and reserve for service.

Step 6

discard the sachet. puree the soup until smooth, strain through a chinois and discard the remaining fiber. soup is ready to finish

Step 7

return the soup to simmer at 185 f add the cream and season with salt/p/nutmeg. Heat the broccoli florets in simmering stock or water and garnish individual portions or the entire batch. Serve in heated bowls or cups.