Cream of Broccoli Soup

Slow-cooking the vegetables, pureeing them, and then adding in the super silky voulte sauce sends this soup through the roof.  In a word: AMAZING!

4 tablespoons of unsalted butter
About 5 pounds of broccoli…remove the crowns (florets) and dice the stems
4 leeks, white ends of some of the green part, chopped
2 medium yellow onions, diced
2 cups of hot voulte sauce (recipe below)
1 cup hot heavy cream
2  teaspoons of salt  (adjust, to taste)
1 teaspoon of fresh ground pepper
1 cup of broccoli florets, blanched
Melt butter in a large sauce pan over medium heat.
Sweat the vegetable until soft, about 40 minutes
Puree the vegetables
Add the hot voulte sauce to the pureed mixture, mix thoroughly
Add hot cream just before serving
Add salt and pepper (adjust seasonings)
Serve in soup bowls and garnish with broccoli florets
Voulte Sauce
3 cups of chicken stock
1 tablespoon of butter (unsalted)
1 tablespoon of all purpose flour
Heat the chicken stock over medium heat.
In a separate pan, make a white roux (melt the butter, stir in the flour.  Stir with wooden spoon until consistency of wet sand.(The color will be an off-white)
Using a whisk, stir the roux into the stock.  Whisk vigorously to eliminate any lumps.
Simmer for 30 minutes or until is has reduced by about a 1/3. Stirring frequently.
The sauce should be smooth and velvety. If too thick, whisk in a little more stock until its thick enough just to coast the back of a spoon.
Remove from heat.  To make it super velvety, strain through a fine wire mesh.  Keep the sauce covered until ready to



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