Cream Of Broccoli Soup [Crème de Brocoli]
Servings: servings
Cream Of Broccoli Soup is a savory blend of tender broccoli and cream, often enhanced onion for a comforting, nutritious dish.
Equipment
Ingredients
The Roux
- 80 g all-purpose flour
- 85 g unsalted butter for the flour mix
The Cream
- 1 yellow onion chopped
- 28 g unsalted butter for the cream
- 360 g broccoli florets cut into bite sized pieces
- 2000 ml chicken broth homemade or store-bought
- 180 ml half and half cream
- salt to taste
- freshly ground black pepper freshly grounded to taste
Notes
Instructions
The Preparation
- Gather your ingredients. Wash you 360 g broccoli florets in cold water and proceed to dry them and cut them into small bite sized pieces. Chop your 1 yellow onion.
The Cooking
- Make the roux in a small pot over low heat, melt the 85 g unsalted butter. Add in the 80 g all-purpose flour and stir until blended. Make sure to avoid it going brown. Remove from heat and set aside.
- In a another large pot, melt the 28 g unsalted butter and add the 1 yellow onion chopped earlier. Cook for 5 minutes or until tender and translucent. Proceed to add the 360 g broccoli florets and cook for 6 minutes.
- Add the 2000 ml chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir for 10-20 minutes or until soup is thickened and bubbly.
- Lastly, add the 180 ml half and half cream. Make sure to taste and adjust salt and freshly ground black pepper to taste.
The Serving
- Serve hot.