Prep 15 mins
Cook 20 mins
I made this for my in-laws when they were visiting over the Christmas holidays. It is a very hearty soup.
- Cook broccoli in stock with onions until soft.
- Place in blender and blend quickly.
- Leave small pieces of broccoli.
- Make a roux using butter and flour.
- Cook 3 minutes, stirring constantly.
- Add broccoli and stock to roux.
- To avoid lumps, stir constantly until thickened.
- Thin to preferred consistency with cream.
- Add seasonings (and cheese) and serve.
very good! although, i used FOUR cups of chicken stock and cut the half and half to TWO cups..also, i was out of flour (surprise!) and so i used bisquick..my little experiment! plus, i threw in approximately a half head of LARGE garlic cloves into the blender with some of the soup..pretty garlicky! will let it chill in the refrigerator for a few hours before lunchtime...i also used TWO 12 oz. frozen chopped broccoli bags for this..so easy!
Pretty good basic flavor, but I found that I wanted to add a whole lot more broccoli. I started out with the recipe amount, which I pureed in the blender. Then I steamed about another 4 cups of fresh broccoli flowerettes until pretty soft; then chopped them with a knife until they were in pretty small pieces. This gave the soup more texture as well as a much stronger broccoli flavor. I also added about 1/2 teaspoon ground nutmeg. All said and done, it was quite tastey and still made about 8 servings.
This was a very yummy soup !! I had just done a few additions, I added in 2 cloves of garlic and I had shredded 2 carrots and I used 2 bunches of fresh broccoli because the broccoli weren't exactly big bunches. I actually had kept a few handfuls of broccoli and steamed them in the micro and added them into the soup after I had used my immersion blender with what was in my pot. I also used 5 cups of broth and only 2 cups of half and half. It worked out perfect to the way I like my soup. Great flavor... Thanks for sharing your recipe Barenaked Chef...