Diary of a Chef · Just Chefn Around

Cream of Broccoli Soup

Name: Cream of Broccoli Soup
Total time: 35 min
Yield: Approximately 1 quart
Ingredients: 2 tbsp whole butter; ¼ cup onion, ¼-inch dice; ¼ cup celery, ¼-inch dice; 4 cups broccoli florets and peeled stems, ¼-inch pieces; 3 cups chicken velouté; ½ cup heavy cream; salt and white pepper, to taste

35 minutes · Approximately 1 quart

By Diary of a Chef · from French Classics

Ingredients

2 tbsp whole butter
¼ cup onion, ¼-inch dice
¼ cup celery, ¼-inch dice
4 cups broccoli florets and peeled stems, ¼-inch pieces
3 cups chicken velouté
½ cup heavy cream
salt and white pepper, to taste

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Instructions

1Sweat the vegetables

Melt butter without browning. Sweat onion and celery; add broccoli and sweat 1–2 minutes more.
2Simmer in velouté

Add the velouté and simmer just until the vegetables are soft, skimming foam.
3Cream and finish

Add the cream, simmer 5–10 minutes, skim, adjust consistency, and season.

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