Broccoli Cream Soup

Name: Broccoli Cream Soup
Yield: Serves 4 to 6
Ingredients: 5 tablespoons unsalted butter; 1 medium onion, peeled and cut into small dice (about 1 cup); 1/4 cup plus 1 tablespoon all-purpose flour; 4 cups Basic Chicken Stock (page 41); 1 head broccoli (1 3/4 pounds), trimmed and cut into florets, stems peeled and cut into 1/2-inch-thick coins; Coarse salt and freshly ground pepper; 1/2 cup heavy cream (optional)

January 26, 2012

Broccoli is used here to demonstrate the basic method for making a velouté-based soup; cauliflower can be easily substituted for the broccoli, resulting in a soup that is creamy in color and texture. Or use asparagus: Cut off the tips and blanch to use as a garnish, then trim the tough ends of the stalks before cutting into 1-inch pieces. Proceed with the recipe as written, cooking the stalks for 5 to 8 minutes. For any of these, simply replace the stock with an equal amount of whole milk to make a béchamel-based soup.

Recipe notes

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