Hochbrueckner Cream of Broccoli Soup
"I clipped this recipe from the newspaper in 1984, which was attributed to then New York State Assemblyman George J. Hochbrueckner, who later was elected to Congress. It was my first attempt at this soup, and I find myself always going back to this recipe."
photo by pammyowl
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs broccoli
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 cup milk
- 1⁄2 cup light cream
- 1⁄8 teaspoon freshly grated nutmeg
- 1 dash hot pepper sauce
- 6 tablespoons freshly grated parmesan cheese
directions
- Trim flowerets from broccoli and reserve. Put aside stems for another use.
- In a medium saucepan, combine flowerets and chicken broth. Bring to a boil; reduce heat. Cook, uncovered, over medium-low heat, until broccoli is tender, about 12 minutes.
- Meanwhile, in a heavy skillet, melt butter and saute onion until golden, about 8 minutes. Reduce heat to low. Stir in flour and cook, stirring constantly, 2 minutes. Stir onion-flour mixture into soup. Heat to boiling; cook until thick. Remove from heat. Add salt and pepper.
- Transfer broccoli mixture to the container of a food processor. Process until smooth, being careful, as hot liquid will expand. Transfer to clean pot. Add milk, cream, nutmeg, and dash of hot pepper sauce. Heat slowly to boiling, stirring constantly, and remove from heat.
- Pour into 6 flameproof soup bowls. Sprinkle each with cheese and run under a preheated broiler until lightly browned.
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Reviews
-
Yum! Did not add cheese because I had to use up my heavy cream. -
What a great broccoli soup! I loved the addition of the hot sauce. I didn't broil it because I was short on time, but I'd like to try it sometime. Thank you! MAde for CQ '16. -
Yummy. quick and simple! Thanks for sharing, made for your football win 2013 Congratulations! -
Lovely, rich soup made with my favorite vegetable. I made this up tonight after a day of shopping in minus 0 degree winds and the first snowfall of this season. It was wonderful. It was warm and filling without being over heavy. It's also delicious and I love the cheese. The only thing missing was a fireplace. I wasn't very sure about my dishes being broiler proof so I skipped that part and settled for the cheese melting into the hot soup.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
