Daddy's Creamy Broccoli Soup
Submitted by asdfgh
Rich, restaurant-style creamy broccoli soup with tender florets, buttery broth base, half-and-half, and sharp cheddar for stirring in at the table.
YIELD
8 servingsPREP
10 minCOOK
40 minREADY
50 minDaddy knew what he was doing: this broccoli soup is straight-up luxurious, with a velvety pureed base studded with bright green florets that stayed just tender-crisp.
The cheddar on the side is genius because everyone can dial in their own level of cheesy goodness.
Serve with crusty bread for dunking.
Chef Tips
- Don’t skip pureeing in batches if needed, smooth soup is the goal here
- Cook florets separately to keep them bright green and perfectly textured
- Use white pepper instead of black to keep the soup looking pristine
Ingredients
Directions
Trim the broccoli and rinse well. Cut the stems into thin slices. The broccoli flowerettes will be cooked separately.
Sauté the green onions in butter in a heavy skillet until soft but not brown.
Add the broccoli stems and chicken broth. Bring to a boil.
Reduce heat to medium and simmer until the stems are just barely soft (about 15 minutes).
Place the mixture in a food processor and puree.
Return the purée to the skillet. Add flour dissolved in a little water. Add salt and pepper. Stir in the half and half cream.
Cook the broccoli flowerettes in a little water.
Add the flowerettes to the soup and bring to a boil, stirring steadily, until the soup becomes thick and creamy.
Serve with the cheese alongside so that it can be added to the individual portions.
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