Side Pannel
Cream of Broccoli Soup
Ingredients List
- 2 tb Butter
- 2 tb Olive oil
- 1 md Yellow onion; chopped
- 2 Stalks celery; chopped
- 5 lg Garlic cloves; chopped
- 2 lg Broccoli stalks; flowerets
- -removed
- And reserved, stems chopped
- 1/2 c Flour
- Salt; to taste
- 1 ts Ground black pepper
- 1/4 ts Cayenne pepper
- 1 ts Dried thyme
- 1/2 ts Dried rosemary
- 1/2 ts Freshly grated nutmeg
- 3 1/2 c Chicken stock
- 1/2 c Madeira
- 4 c Half and half
Directions
In a large soup pot, heat the butter and olive oil over medium heat, and
in them saute the onion, celery, garlic, and broccoli stem until the onion
is transluscent, about 5 minutes. Stir in the flour, salt, black pepper,
cayenne pepper, thyme, rosemary, and nutmeg and cook a few minutes more,
stirring frequently. Add the chicken stock, Madeira, and 4 or 5 of the
broccoli flowerets, and stir to mix well. Bring the soup to a boil, then
reduce the heat and simmer, stirring occasionally, until the vegetables are
very soft, about 30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets over
boiling water until bright green and crisp tender, 7-10 minutes.
Immediately remove the flowerets from the steam and submerge in an ice
water bath or place under very cold running water until cool to the touch.
Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat and
puree it, either in batches in a food processor or blender, or in the pot
using an immersion blender, until very smooth. (Always be careful when
working with hot liquids.) Return the pot to the heat and add the half and
half and steamed broccoli flowerets, stirring well. Simmer the soup,
stirring occasionally, for another 10 minutes. Just before serving, add a
pinch more of each of the herbs and a dash of Madeira, if desired. Serve in
heated bowls.
in them saute the onion, celery, garlic, and broccoli stem until the onion
is transluscent, about 5 minutes. Stir in the flour, salt, black pepper,
cayenne pepper, thyme, rosemary, and nutmeg and cook a few minutes more,
stirring frequently. Add the chicken stock, Madeira, and 4 or 5 of the
broccoli flowerets, and stir to mix well. Bring the soup to a boil, then
reduce the heat and simmer, stirring occasionally, until the vegetables are
very soft, about 30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets over
boiling water until bright green and crisp tender, 7-10 minutes.
Immediately remove the flowerets from the steam and submerge in an ice
water bath or place under very cold running water until cool to the touch.
Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat and
puree it, either in batches in a food processor or blender, or in the pot
using an immersion blender, until very smooth. (Always be careful when
working with hot liquids.) Return the pot to the heat and add the half and
half and steamed broccoli flowerets, stirring well. Simmer the soup,
stirring occasionally, for another 10 minutes. Just before serving, add a
pinch more of each of the herbs and a dash of Madeira, if desired. Serve in
heated bowls.
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