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Cream of Broccoli Soup

Cream of Broccoli Soup is a home-style recipe made with Butter, Olive Oil, Flour, Ground Black Pepper, Cayenne Pepper, and Chicken Stock.

Ingredients

• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 2 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, until VERY smooth.

9. 9

   Return the pot to the heat and add the half and half, stirring well.

10. 10

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

11. 11

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

12. 12

    Serve in heated bowls.