November 8, 2009 § Leave a comment
I had been craving a good broccoli soup ever since having a divine bowl at Olive Bistro last weekend. It was just perfect, honest to goodness vegetable soup without heavy cream and the perfect amount of garlic and lemon.
I aimed to make it this weekend, but still couldn’t find the right recipe. After countless searches, it seems the general public likes their broccoli with a shit ton of dairy and cheese… ugh. After all that added in, how can you even taste the broccoli?
I ended up trying a super simple recipe from Food Network (I figured the more simple, the less gunk). There’s only a half-cup of cream and no cheese, plus I tweaked it a little with some garlic and lemon. It turned out great, but not perfect, so I’m still on the search for the right one (and another excuse to use my immersion blender!).
Broccoli Soup (adapted from The Neelys)
4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper (to taste)
Dash garlic powder (to taste)
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Juice of 1 lemon
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with bread or croutons.