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    You are in: Home / Recipes / White House Broccoli Soup Recipe
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    White House Broccoli Soup

    White House Broccoli Soup. Photo by Annacia

    1/1 Photo of White House Broccoli Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Sharon123's Note:

    This is made at the White House by Chef Cristeta Comerford. I haven't made this yet, but have been looking for a broccoli soup that's yummy but healthy too. I have added the option of adding just a little cream if you like. Enjoy! The soup is a little thin, so I removed one of the cups of stock. Add it if you like it on the thin side.

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    Units: US | Metric

    • 1 tablespoon butter
    • 6 garlic cloves, sliced
    • 4 shallots, sliced
    • 1 leek, white part only, sliced
    • 1 sprig thyme
    • 1 small onion, sliced
    • 2 heads broccoli, stems sliced, and green tips reserved for puree
    • 6 -7 cups vegetable stock (the original recipe calls for chicken stock)
    • 1 bay leaf
    • salt & freshly ground black pepper
    • 1/4 cup cream (optional)


    1. 1
      In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
    2. 2
      Add the broccoli stem slices and saute until softened.
    3. 3
      Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
    4. 4
      In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
    5. 5
      Drain the green tips and puree in a blender. Set aside.
    6. 6
      Puree the soup in a blender and strain through a fine chinoise into a large serving bowl. At this point, if you really want to, you could add about 1/4 cup cream.
    7. 7
      Add the green tip puree and season with salt and pepper, to taste.
    8. 8
      Serve piping hot.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    • on March 16, 2010


      OUTSTANDING SOUP, for sure! As Annacia did, I added a little cornstarch to thicken it up, but other than that, followed your recipe ~ Well, I did substitute lemon pepper for the S&P, but otherwise . . . ! I really liked the inclusion of the leek & shallots, & it was nice to keep it veggie with the vegetable stock! Thanks for this keeper! [Made & reviewed for this month's VIP in the Vegetarian/Vegan Recipe Swap 20]

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    • on March 14, 2010


      Sharon, delicious just doesn't seem adequate to describe the flavor in this great soup. I will admit to adding a bit of cornstarch slurry to increase the body to suite our preference. That really didn't change the flavor and I wouldn't change anything about this recipe (except to add a little thickening, lol). Broccoli is my fav veg and this soup does it proud. This will be made again soon :D.

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    • on February 16, 2011


      This is a really great soup, and I think leeks and broccoli go well together. I did find it too watery, so I threw out some of the water which I felt bad for and kept the puree. I used as much water as I wanted to to get the consistency I wanted. I didn't think of using cornstarch as the other reviews have suggested, but i might do that the next time I make this soup.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for White House Broccoli Soup

    Serving Size: 1 (257 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 113.6
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.3 g
    Cholesterol 5.0 mg
    Sodium 89.3 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 5.8 g
    Sugars 4.5 g
    Protein 6.6 g

    The following items or measurements are not included:


    vegetable stock

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