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Cream of Broccoli Soup

A home-style Cream of Broccoli Soup made with Butter, Olive Oil, Yellow Onion, Celery, and Garlic. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 2 tbsp
• 1
• 2 stalk
• 5
• 2
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 3 1/2 cup
• 1/2 cup
• 4 cup

Method (preview)

1. 1

   In a large soup pot, heat the butter and olive oil over medium heat, and in them saute the onion, celery, garlic, and broccoli stem until the onion is transluscent, about 5 minutes.

2. 2

   Stir in the flour, salt, black pepper, cayenne pepper, thyme, rosemary, and nutmeg and cook a few minutes more, stirring frequently.

3. 3

   Add the chicken stock, Madeira, and 4 or 5 of the broccoli flowerets, and stir to mix well.

4. 4

   Bring the soup to a boil, then reduce the heat and simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes.

5. 5

   While the soup is simmering, steam the remaining broccoli flowerets over boiling water until bright green and crisp tender, 7-10 minutes.

6. 6

   Immediately remove the flowerets from the steam and submerge in an ice water bath or place under very cold running water until cool to the touch.

7. 7

   Drain and set aside.

8. 8

   Once the vegetables in the soup are very soft, remove it from the heat and puree it, either in batches in a food processor or blender, or in the pot using an immersion blender, until very smooth. (Always be careful when working with hot liquids.) Return the pot to the heat and add the half and half and steamed broccoli flowerets, stirring well.

9. 9

   Simmer the soup, stirring occasionally, for another 10 minutes.

10. 10

    Just before serving, add a pinch more of each of the herbs and a dash of Madeira, if desired.

11. 11

    Serve in heated bowls.

12. 12

    Carbohydrate; 105mg Cholesterol; 874mg Sodium