Recipe: Cream of Broccoli Soup

I don’t think it’s a surprise that I like soup.  Of the 16 different recipes I have posted on this blog, four of them have been for soup.  Hi, my name is Courtney and I am a soup addict.  I would venture to say that if there was something to be addicted to, soup ranks up there with exercise and doing Sudoku puzzles.  It’s harmless fun right?  I don’t need to worry about this right?  I won’t need to pull a Charlie Sheen and enter myself into rehab for “soup related addiction issues”?  While I ponder if I need to call Betty Ford for my affliction, take a gander at my newest recipe.  I love the addition of the jalapeño and chili oil, which are optional, but I encourage you to try it.  Both bring a nice heat to the dish that cuts through the creaminess without being hot.

Cream of Broccoli Soup

Makes 8 Servings

Green delicious broccoli goodness.....

Ingredients

  • 1 medium potato
  • 12 cups broccoli florets (about 2 pounds)
  • ½ cup minced white onion
  • 1 teaspoon minced garlic
  • 1 teaspoon jalapeño, minced (seeds and veins included)
  • ½ teaspoon chili oil
  • 4 ½ cups chicken broth
  • 2 cups heavy cream
  • 7 tablespoons butter
  • ¼ fresh lemon
  • Salt
  • Pepper

Directions

  • Fill a large stockpot with water and salt well.  Bring to a boil.
  • Place a small sauce pan on stove with ¼ cup of chicken stock and bring to a boil.
  • While waiting on pots to boil, peel & dice potato and place into a bowl with cold water. Fine dice onion, mince garlic as well as jalapeño.
  • At this point, the chicken stock should be at a boil.  Add diced potatoes and cook until fork tender.
  • In a small sauce pan, place 1 tablespoon of butter and melt.  Add onions, jalapeño and pinch of salt to pan. Cook until slightly brown.
  • Add broccoli to boiling salted water and Blanche until tender, about 3-5 minutes.  Drain broccoli into a colander and return stockpot to stove.
  • To stockpot, pour the remaining chicken stock, heavy cream and the butter, bringing ingredients to just below simmer.
  • Add cooked potatoes and onions to cream mixture.  If you have an immersion blender, add cooked broccoli and purée mixture until smooth.
  • If using a standard blender, first purée cream and potato mixture until smooth.  Add broccoli to this mixture and purée in batches until smooth.
  • Finish with salt, pepper, chili oil and a squeeze of fresh lemon.

6 thoughts on “Recipe: Cream of Broccoli Soup

  1. Pingback: A SOUP FOR WHAT AILS YOU | Bewitching Kitchen

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  5. Pingback: A Family Disperced | Blog | Creamy Broccoli Soup Recipe

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