2 Reviews

A lovely soup even DH commented! I used organic broccoli from our local organic produce basket this week, organic cultured unsalted butter, organic onion, a organic garlic whistle and no leeks, wheat free rolled oats, ground in a coffee/spice mill, whole organic milk 3.5%, homemade lamb stock with the addition of celery seeds, a couple tbs chopped organic flat leaf parsley, a bay leaf I removed before blending, sea salt, to taste, and for the cream cheese I used lebneh which is a middle eastern creamy breakfast cheese with a taste like very thick yogurt. I was in a hurried mode so I put all the broccoli in together and it was all blended. I'd like to try this again with the broccoli florets unblended.

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UmmBinat July 23, 2013

This is ten stars for the vegetable stock -- what a great recipe--so simple and quick and the resulting stock is so delicious that I'm using it this weekend for tortellini en brodo. As for the broccoli soup--super!! I shortcut it a bit--using frozen organic florets and thus not having to cook the stems longer. I pureed the soup with the immersion blender and it was so good without the cream cheese that I did not add it. I grated some fresh nutmeg on the top of each serving--everyone loved it. Thanks!!!

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Chef Kate November 09, 2007
Broccoli Cream Cheese Soup