Another classic and easy to make soup is cream of broccoli. Broccoli itself actually traces back to the Roman Empire, where it was grown throughout the Mediterranean, though the creamy version we know today is much more modern, with Campbell’s not even putting out a commercial cream of broccoli soup until 1990. It’s a great one to warm you up on those cold winter days, comforting and simple without being heavy.
This is the most basic version of it, but feel free to play with it. Add some grated ginger along with a splash of lemon and you’re set in a totally different direction. You could also add some green vegetables like celery or leeks to give the soup some extra complexity and depth.
(Experiment 242)Cream of broccoli
Ingredients
- 5 cups broccoli florets
- 1 small onion chopped
- 2 cups vegetable broth
- 50 g butter
- 1/2 to 1 cup 35% cream or milk
- 2 garlic cloves minced
Beurre manié (see notes)
- 28 g butter room temperature
- 2 tbsp flour
Instructions
- First, prepare the beurre manié by combining the butter and flour using a fork in a mixing bowl. Reserve
- Heat a pot over medium heat, melt the butter and toss the onion in and cook for about 2 minutes( you don’t want to colour them). Stir occasionally
- Add the garlic, stir and cook for 30 seconds
- Toss the broccoli in plus the broth, cover and cook for about 8 minutes
- Remove from heat. Using a hand mixer blend the soup.
- Put the pot back to low-medium heat and slowly stir in 1/2 cup of cream ( or milk). Give a taste test, add more cream if needed, I usually stick to 1/2 cup.
- If the soup is not thick enough for your taste, add about half the beurre manié and stir. Repeat if needed
- Adjust seasoning with salt and pepper
Notes
*If you are using cream you shouldn’t need to thicken it.