Cream Of Broccoli Soup Recipe
The delicious cream of brocolli soup is prepared from finely chopped brocolli along with bell peppers. The blend of butter, flour, nutmeg and chicken stock gets into the creamy feel. Serve cream of brocolli soup hot with green onions and sour cream.
Ingredients
2 to 2-1/2 pounds broccoli
1/2 cup chopped onion
1/4 cup minced bell pepper
1 rib celery, chopped
2 tablespoons butter and or rendered chicken fat
2 tablespoons unbleached flour
6 cups brown chicken stock
Bouquet garni of 1 bay leaf
3 sprigs parsley
1 sprig thyme
6 black peppercorns, lightly crushed
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
2 or 3 egg yolks
1 cup heavy cream or half-and-half cream
Salt to taste
Slivered green onions
Sour cream
Directions
Reserve 12 small broccoli flowerets and chop remainder.
Saute chopped broccoli, onion and bell pepper in butter to brown slightly.
Sprinkle with flour, cook, stirring, 3 minutes, and add stock and bouquet garni.
Cook and stir until smooth and slightly thickened.
Cover, bring to boil, lower heat and simmer 30 minutes, or until broccoli is soft.
Discard bouquet garni.
Puree and force through sieve to remove any stringy particles.
Add nutmeg and pepper.
Beat together yolks and cream, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat; do not boil.
Season with salt and serve with slivered green onions and dollops of sour cream.
Saute chopped broccoli, onion and bell pepper in butter to brown slightly.
Sprinkle with flour, cook, stirring, 3 minutes, and add stock and bouquet garni.
Cook and stir until smooth and slightly thickened.
Cover, bring to boil, lower heat and simmer 30 minutes, or until broccoli is soft.
Discard bouquet garni.
Puree and force through sieve to remove any stringy particles.
Add nutmeg and pepper.
Beat together yolks and cream, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat; do not boil.
Season with salt and serve with slivered green onions and dollops of sour cream.
