On Friday night I opened up the fridge and realized I had not one, but two heads of broccoli. We also never made it through the soon-to-be expiring milk in the fridge this week. With that, I went in search of a cream of broccoli soup recipe that had a fair amount of good reviews online. I’ve never thought to make cream of broccoli soup at home before – I suppose I thought it would be difficult and time consuming to make. That couldn’t be further from the truth. As a matter of fact, I think we have a winner in the super-easy recipe department!The biggest complaint in all the reviews that I read was about “lack of flavor” that “it needs seasoning.” I quickly scrolled through the recipe ingredients and believe it or not, there wasn’t a single mention of salt! It would never occur to me (in a pot of soup that has nearly ten cups of raw vegetables in it) not to add salt. What you’ll need from the market: As always, I like to use organic produce and dairy whenever possible. I believe that not only is it healthier for you to avoid the pesticides and chemicals, but it also improves the flavor!
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
1 *palms-worth* of Sea Salt (use your judgement, season the onion/celery mixture and then again when the broccoli is added to the recipe)
4 cups chicken broth (I used one box of organic chicken broth)
8 cups broccoli florets (about 2 heads of fresh, organic broccoli)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
I purchased four bowls (each bearing different imagery) back in October. I thought these monsters would be fun to have in the kitchen during Halloween time when soups and stews were working their way into regular rotation. The size, weight and volume of these Lollipop Pottery bowls are just about perfect – so I have continued to pull them out of the cabinet as Fall turned to Winter, and now that Winter is giving us little hints that Spring is on it’s way. For inquiring minds: The tea towel is by Hammocks High Tea, and the matte gold flatware is from Huzza.Method:
Melt 2 tablespoons butter in medium sized stock pot. Place onion and celery into the hot butter. Sprinkle with salt. Sauté onion and celery until tender. While the onions and celery are softening, prepare your broccoli florets. Add broccoli, and season again with a pinch of salt. Add broth. Cover and simmer for 10-12 minutes, or until the broccoli is tenter enough to mash with a fork.
You can either use a potato masher, an immersion blender, or a traditional countertop blender to puree the soup. It’s up to you how chunky you want the broccoli to remain. As you can see from the photos, I left little chunks of broccoli in my soup.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and create a golden paste that doesn’t have lumps. (Congrats! You just made a roux!) Add the milk. Stir until thick and bubbly. Transfer the roux to the soup.
Finish at the table with ground black pepper – to taste – and enjoy!