Cream of Broccoli Soup


  • 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


  • 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.


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