Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / White House Broccoli Soup Recipe
    Lost? Site Map

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    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)

    Directions:

    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

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2011

      55

      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)

    Advertisement

    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
    21%
    Total Fat 2.7 g
    4%
    Saturated Fat 1.3 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 89.3 mg
    3%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 5.8 g
    23%
    Sugars 4.5 g
    18%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    thyme

    vegetable stock

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes