Shelly's Recipe

CREAM OF BROCCOLI SOUP

Category: Soups

2 lbs broccoli
1/4 cup vegetable or olive oil
1 medium onion, chopped (about 1-1/4 cups)
1 celery stalk, chopped about (1/2 cup)
1 leek, white and light green parts, chopped (about 1-1/4 cups)
1/4 cup flour
1-1/2 quarts chicken broth
1/2 cup heavy cream, heated
Fresh lemon juice, to taste
Salt and pepper, to taste

Separate the broccoli into stems and florets. Trim away the tough outer parts of the stems. Set aside 1 cup of small florets. Coarsely chop the remaining broccoli florets and stems. Heat the oil in a soup pot over medium heat. Add the onion, celery, leek and chopped broccoli. Cook, stirring frequently, until the onion is translucent, 6 to 8 minutes. Add the flour and stir well to combine. Cook, stirring frequently, about 4 minutes.

Add broth to the pot gradually, whisking to work out any lumps of flour. Bring the soup to a simmer and cook, 45 minutes. Stir frequently and skim as needed. Strain the solids, reserving the liquid. Puree the solids, adding liquid as necessary to facilitate pureeing.

Combine the puree with enough reserved liquid to achieve the consistency of heavy cream. Strain the soup through a fine sieve (optional). Return the soup to a simmer. Meanwhile, steam or boil the reserved broccoli florets until just tender. Remove the soup from the heat and add heated cream. Season with lemon juice, salt and pepper. Serve in heated bowls, garnished with florets.