Broccoli Soup

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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.

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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!

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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.