Cream Of Broccoli Soup
serves 2-4
This is a simple take on classic cream of broccoli soup, warming and comforting on a cold day. Be sure to cook the flour in the butter and aromatics for a couple of minutes before adding the liquid to remove its floury taste. Once the soup simmers it will start to thicken.
2 heads broccoli (about 1 1/2 pounds trimmed), coarsely chopped
1/4 cup water
1 tablespoon unsalted butter
1 medium onion, chopped
2 cloves garlic, sliced
1 tablespoon all purpose flour
2 cups low-sodium broth (chicken or vegetable)
2 cups whole milk
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
prep: 15 minutes
total: 40 minutes
large saucepan
immersion blender (or regular blender)
1. Prep all the ingredients. For the broccoli, cut the heads into florets and then coarsely chop the florets. Peel the larger stems and coarsely chop those as well.
2. Heat the water and butter in a large saucepan over medium-high heat. Once the butter has melted, add the onion and garlic and cook, stirring occasionally until it is softened but not browned, 4-6 minutes. Add the flour and cook 2 minutes.
3. Pour in the broth, milk and white wine and bring to a simmer. Add the broccoli and cook, stirring occasionally, until the broccoli is tender but still bright green, 5-8 minutes.
4. Use an immersion blender (or regular blender) to purée until the liquid is smooth. Stir in the cream, salt and pepper, and bring the soup a gentle simmer for 3-4 minutes.
