Chef John's Creamy Broccoli Soup
Chef John's Creamy Broccoli Soup
Directions
- In large saucepan or Dutch oven cook onion and celery in butter over medium heat until golden and tender. Reduce heat to medium-low. Stir in garlic. Cook and stir for 30 seconds more.
- Stir in flour, salt and red pepper. Cook and stir for 3 minutes. Gradually stir in stock and broccoli.
- Bring to boiling. Reduce heat. Simmer, covered, for 14 to 18 minutes or until broccoli is very tender, stirring once or twice. Remove from heat.
- Place about one-fourth of the broccoli mixture in food processor. Cover and process until smooth. Repeat with remaining broccoli mixture, one-fourth at a time.
- Return all to saucepan. Stir in the 1/3 cup cream. Cook over low heat until heated through, stirring frequently.
- Ladle into serving bowls.
- Whisk the 2 tablespoons cream until frothy and slightly thickened (if desired). Drizzle over soup in bowls, swirling with tip of knife (if desired). Serve with Salad Wafers.
Ingredients
- 2 lbs broccoli, (cut into 2" pieces)
- 4 cups chicken stock, (sub vegetable stock)
- 2 tbsp flour, all-purpose
- 1 garlic, clove(s), (minced)
- - as desired Heritage Ovens® Wafers, Salad
- 2 tbsp Land O'Lakes® Unsalted Butter
- 2 tbsp Nature's Best Dairy® Cream, Whipping, (optional)
- 1/3 cup Nature's Best Dairy® Cream, Whipping
- 1/2 cup Peak Fresh Produce® Celery, (chopped)
- 1 cup Peak Fresh Produce® Onion(s), (chopped)
- 1/8 tsp red pepper, ground
- 1/4 tsp salt
