Cream of Broccoli Soup

Ingredients

• 1 large onion, small dice
• 3 stalks celery, small dice
• 1 large leek, small dice
• 1 clove garlic, smashed and minced
• 1 shallot, minced
• 1 1/2 lbs. broccoli stems, chopped
• 3 ounces butter, unsalted
• 3 ounces flour
• 3 cups chicken stock
• 1 bouquet garni: thyme, parsley stems, bay
• leaf and pepper corns
• 1 cup whipping cream
• 1 cup whole milk
• salt and pepper
• broccoli florets

Method

• Sweat the onions, celery, leeks, garlic, shallot in the butter. Add the flour and cook the roux until golden. Meanwhile, saute the broccoli stems in an additional 1 tablespoon of butter in another saute pan while the roux is cooking. You need to stir this continuously to avoid burning or sticking.
• When the roux is golden, remove the sauce pan from the stove and slowly whisk in the chicken stock. Bring to a boil and add more chicken stock if too thick.
• Add the bouquet garni and broccoli stems and turn to simmer. Season lightly with salt and pepper. Cook for at least 20 minutes.
• Strain out solids and remove bouquet garni. Puree the solids and return to soup base. Add cream and adjust taste for salt and pepper.
• Garnish with cooked and seasoned broccoli florets.

Notes

• Description:
• "This soup uses as its base a veloute sauce....You are learning two
• things in one!"
• SERVINGS: 10
• SOURCE: Apple Charlotte