Simple Recipes for Every Day
Cream of Broccoli Soup
- Serves: 6
- Prep Time: 15 min
- Cook Time: 40 min
Ingredients
- 4 tablespoons salted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups chicken stock
- 1 teaspoon chicken bouillon, (optional)
- 2 ½ pounds broccoli florets, about 8 cups
- 1 cup heavy cream, plus more for serving
- 1 cup grated parmesan
- ¼ teaspoon ground nutmeg
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Minced chives or flat leaf parsley, for serving
Ingredients
- 4 tablespoons salted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups chicken stock
- 1 teaspoon chicken bouillon, (optional)
- 2 ½ pounds broccoli florets, about 8 cups
- 1 cup heavy cream, plus more for serving
- 1 cup grated parmesan
- ¼ teaspoon ground nutmeg
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Minced chives or flat leaf parsley, for serving
Method
Heat the butter and olive oil in a large pot over medium heat. When the butter is melted and the oil is glistening, add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
Stir in the chicken stock and bouillon, then add the broccoli and increase the heat to high. Bring the mixture to a boil, then reduce the heat to low, cover and simmer, stirring occasionally, for 20 minutes, or until the broccoli is very tender. Turn off the heat.
Use an immersion blender to blend the soup directly in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth. Then pour the soup back into the pot.) Stir in the cream, parmesan, and nutmeg and cook over medium heat until warmed through, 2 to 3 minutes. Taste and season with salt and pepper.
Serve the soup warm, topped with the chives or parsley and a swirl of cream.