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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Food of the Gods! I have used many recipes from this great site so I feel obligated to return something, so I am posting my favorite dish (a well kept secret until today, all my friends beg me for it!). Try it, you will love it! PS: I have also made the same recipe with other main ingredients (cauliflower, tomatoes, etc.) and they came out great as well, but not as divine as broccoli. Ingredients:
2 lbs fresh broccoli |
1/4 cup olive oil or 1/4 cup vegetable oil |
1 medium onion, chopped (about 1 and 1/4 cup) |
1 celery, chopped (about one-half cup) |
1 leek, white and light green parts, chopped (about 1 and 1/4 cup) |
1/4 cup all-purpose flour |
1 1/2 quarts chicken broth |
1/2 cup heavy cream, heated |
fresh lemon juice, to taste |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Separate broccoli into stems and florets. Trim away tough outer parts of stems. Set aside 1 cup of small florets for garnish. Coarsely chop remaining florets and stems.
2. Heat oil in a soup pot over medium heat. Add onion, celery, leek, and chopped broccoli. Cook - stirring frequently - until onion is translucent, 6-8 minutes.
3. Add flour and stir well to combine. Cook, stirring frequently, 4 minutes.
4. Add broth to pot gradually, whisking to work out any lumps of flour. Bring soup to a simmer and cook, 45 minutes. Stir frequently and skim as needed.
5. Strain solids, reserving liquid. Puree the solids, adding liquid as necessary to facilitate pureeing.
6. Combine puree with enough reserved liquid to achieve the consistency of heavy cream. Strain soup through a fine sieve (optional). Return soup to a simmer.
7. Meanwhile, steam or boil reserved broccoli florets until just tender.
8. Remove soup from heat and add heated cream. Season with lemon juice, salt, and pepper. Serve in heated bowls, garnished with florets.
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