Ingredients
- 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
- 8 cups chicken stock
- 1 bay leaf
- Salt and freshly ground black pepper
Directions
In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
Add the broccoli stem slices and saute until softened.
Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
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.
Drain the green tips and puree in a blender. Set aside.
Puree the soup in a blender and strain through a fine chinoise into a large serving bowl.
Add the green tip puree and season with salt and pepper, to taste.
Serve piping hot.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By pmudpies
Laguna Beach CA
on November 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made it, and we loved it. I also added some celery salt, and a few pieces of miniature corn cobs, from a can. Then I grated a bit of parmesan on top of all of it.
Amazing. I think it will be good cold as well.
By Mutti53
Clarkson Valley, MO
on January 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a very tasty and healthy soup! I am a bit surprised the previous reviewer found it thin, but this could be merely an ingredient issue. At my local Whole Foods all packages of broccoli are NOT the same size. I bought 2 rubber-banded "heads," each with 4 stalks. I sliced the entire stalk (after peeling off the woody outer parts and when sliced this made a lot of broccoli pieces. All of the onions together also make a lot of solids within the broth. The broccoli stalks take a bit of cooking to soften, and so the broth reduces a bit. At the end, a tasty, not overly thick (but definitely not thin soup, with a beautiful green color after the cooked and pureed flowerets are added. And as for this not being a classically "creamy" broccoli soup---you won't miss it. It is a delightfully thick and tasty treat, and hard to believe it is so healthy!! (I did use extra-virgin olive oil instead of butter for the initial saute. Thank you Chef Comerford!
By erinleeoleary_5...
Savannah, GA
on January 01, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Overall this was simple to make and I was able to multi-task with other items I was preparing. This is not a typical cream of broccoli or broccoli and cheese soup- the puree was still very 'brothy'/thin at the end. I was tempted to reduce the liquid down, but the flavors were already pretty strong and I didn't want the taste to be compromised. Next time I may substitute 1/2 of the chicken broth for 2% or whole milk or start the recipe with a proper roux.
Read all 3 reviews