Fresh Broccoli Cream Soup
While cream will give you a richer, heartier texture, milk is a healthier option. Of course, half-and-half is always a good compromise!
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1½ lbs. broccoli
- 1 large stalk celery, peeled and chopped
- 1 medium onion, peeled and chopped
- 2 cups water
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 2½ cups chicken broth
- ½ cup whole milk
- ½ tsp. salt
- ½ tsp. ground black pepper
- Cut the broccoli into flowerets. Chop the broccoli stem.
- In a saucepan or steamer, boil the water and immediately add the chopped broccoli stem, celery, and onion. Simmer for 10 minutes.
- Meanwhile, steam the broccoli florets; then shock them in ice water. Drain and set aside, covered.
- In another saucepan, melt the butter and whisk in the flour, stirring until it is smooth. Take the saucepan off the heat and allow to cool slightly. Whisk the chicken broth into the flour mixture. Bring to a boil, stirring it for 1 minute.
- Add all the vegetables except the steamed broccoli and bring to a boil. Add the florets, then remove from heat. Stir in the milk, salt, and pepper.