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
- 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
- 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.