Total Time
35mins
Prep 10 mins
Cook 25 mins

From Quick and Easy Recipes by Mark Bittman You can use leftover cooked broccoli -just only cook for a minute or two with the garlic.

Ingredients Nutrition

  • 2 cups broccoli florets, and peeled stems cut into chunks (about 1/2 average head)
  • 3 cups chicken stock
  • 1 garlic clove, peeled and cut in half
  • 1 cup milk or 1 cup cream
  • salt and pepper

Directions

  1. Combine the broccoli and stock in a saucepan and simmer, covered, until broccoli is tender about 10 minutes.
  2. Duringthe last minute or so of cooking, add the garlic.
  3. Puree in a blender, in batches, until very smooth.
  4. Return soup to the pot and stir in the milk or cream an reheat gently. Do not boil.
  5. Season to taste with salt and pepper.

Reviews

(1)
Most Helpful

This makes a very tasty basic soup, but it was too thin for my tastes, even though I used more than the indicated amount of broccoli. I think I would probably add a diced potato to it next time, to create a little more body. It is a soup that I think provides a nice basis for additions that would make it a very good soup indeed,

duonyte August 21, 2011

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