Cream of *something* Soup

On April 3, 2012, in Yummy Goodness, by Wendy

Cream of Broccoli

1/4 c unsalted butter
1 medium onion, diced
1/4 c all purpose flour
4 c low sodium chicken broth
1 c water
1 pound broccoli florets
1/4 c heavy cream

In a medium pot, melt butter and flour and cook until combined, about 1 minute. Whisk in chicken broth and water, reduce heat and simmer, whisking occasionally, about 10 minutes. Add broccoli and bring to a simmer. Cook until broccoli is tender. Transfer to large bowl and in batches, puree in a blender until smooth. Add back to pot. Add heavy cream and heat until warmed. Season with salt and pepper.

Variations–Instead of broccoli:

Use 10 medium leeks, sliced. Skip the onion and cream. Add tarragon before pureeing.

1 1/2 pounds of carrots; buttermilk instead of heavy cream.

1 1/2 pounds of cremini mushrooms; season with sprigs of thyme, but remove them before pureeing. Also, omit the cream.

2 1/4 pounds of spinach, boiled in salted water until wilted. Drain and squeeze out remaining liquid.

Source: Everyday Food April 2012 pp. 50-51.


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