Prep 10 mins
Cook 20 mins
This comes from a Family Circle recipe
- Cut the broccoli stems and florets into chunks.
- Place in a large pan with 1 cup of the stock, cover and bring to the boil.
- Reduce the heat to low and simmer, covered for 10 minutes.
- or until tender.
- Transfer half the mixture to a food processor and process until finely chopped.
- Add a little of the remaining stock and blend to a puree.
- Return to pan.
- Transfer the remaining broccoli mixture and stock to the food processor and process until finely chopped.
- Return all the pureed soup to the pan, add the nutmeg and cream and stir over moderate heat until heated through, but don't allow soup to boil.
- Before serving season with salt and freshly ground pepper.
Years ago, my mom made this recipe, and it was in instant hit. Then, somehow, she lost the recipe, and we spent the next couple of decades looking for it. Thanks to you, Latchy, we've finally found it. This recipe is simple, elegant, subtle, and -- with freshly ground allspice -- of restaurant quality. And the fresh, green color is exquisite. The only broccoli soup I've ever found where the broccoli is the star. Thanks again for posting.
I made this for my daughter and I tonight for a quick dinner. It was not bad. But I thought it needed something. I made as directed except topped with some chedar cheese. It was very rich but just a little bland for my taste.
This soup is rich and delicious! I did cheat, however, and cooked a peeled, diced Idaho potato along with the broccoli, cooking it a few minutes more than the instructed 10 minutes. I then used my handy hand blender to puree the whole potful at once, adding some milk to get just the desired creamy consistency. The potato thickened the soup and allowed me to use milk instead of the cream, reducing the fat and calories. I also seasoned the soup with a dash of salt and some pepper. My DH loved it and wished I had made a double batch! Thanks, Latchy!