Broccoli Crevette Soup

Crevette is French for shrimp, and this soup lives up to the elegance of its name.

Shrimp and chopped sea clams get sauteed with garlic, then thickened with a golden roux before swimming in a bath of milk, heavy cream, and ground broccoli florets.

Dill, basil, and a squeeze of lemon juice brighten up all that richness, while white pepper adds warmth without any visible heat.

This is bistro-level seafood soup you can pull off on a Tuesday.

Chef Tips

• Drain the clams thoroughly before sauteing. Excess liquid will steam the seafood instead of browning it
• Ground broccoli florets dissolve into the soup, creating body without chunks. Use a food processor for the right texture
• Let the roux cook a full 5 minutes before adding liquids. A properly browned roux adds nutty depth
• Bring to a boil slowly and serve immediately. Reheating cream-based soups too aggressively can cause them to break