Shelly's Recipe

CREAM OF BROCCOLI SOUP

Category: Soups

2 lb fresh broccoli, separated and tough stems trimmed
1 medium onion, chopped, about 1 1/4 cups
1 stalk celery, chopped
1 leak, white and light green parts, chopped, about 1 1/4 cups
1/4 cup olive or vegetable oil
1/4 cup flour
1 1/2 quarts chicken broth
1/2 cup heavy cream, heated
Lemon juice, salt and pepper, to taste

Set aside 1 cup small broccoli florets for garnish. Coarsely chop remaining florets and stems. Heat oil in a Dutch oven and add all chopped vegetables. Cook, stirring frequently, until onion is translucent, 6-8 minutes. Add flour and stir well to combine. Cook, stirring frequently, about 4 minutes.

Whisk in broth and bring soup to a simmer and cook about 45 minutes. Stir frequently and skim as needed. Strain solids, reserving liquid. Puree the solids, adding liquid as necessary to facilitate pureeing.

Combine puree with enough reserved liquid to necessary to facilitate pureeing. Combine puree with enough reerved liquid to achieve the consistency of heavy cream. Strain soup through a fine sieve. Return sould to a simmer.

Meanwhile, steam or boil reserved broccoli florets until tender. Remove soup from heat and add heated cream. Season to taste. Serve in heated bowls, garnish with florets. Serves 8