Cream of Broccoli Soup 

     I ask this simple question, who doesn’t love Cream of anything soup?  You are really missing one life’s great pleasures if you don’t like cream soups.  I love them all, but this day I made Cream of Broccoli for my sister in law Linda.  Barbie’s brother Bob and his wife Linda were coming over for a visit and she loves Cream of Broccoli and of course, I love to watch people enjoy my cooking.  I think that might be my favorite activity, cooking for others.  I get such satisfaction when someone is enjoying a dish that I have made.  It’s even better when you know they are looking forward to your- whatever!

     Cream soups are all similar in their base, at least mine are.  Perhaps because my culinary skills are so limited.  That said, my reviews are usually good, so I’m confident you’ll enjoy my recipe/method.  I find the most important thing about Cream of Broccoli is the broccoli.  I never cook the broccoli in the soup as it looses it’s color and identity.  That may sound strange but it’s so true.  If you are developing a flavorful cream base it takes some time, and if the broccoli is in cream base during that time you have cream of what?  I steam the broccoli at the end and then fold it in.  You’ll see!  It’s so easy!

     Ingredients-

2 Heads of Broccoli 

1 Quart heavy cream 

1/2 Stick salted butter 

2 Onions 

2 Stalks of celery 

Baby carrots 

Garlic 

32 oz Chicken stock 

3/4 cup Sharp cheddar cheese 

1 teaspoon thyme 

Parsley flakes 

Kosher salt

Black pepper 

Hot pepper flakes 

     Chop your celery onions and carrots how you like and in the amounts that you like.  Look folks, cooking is not baking.  The recipe for a baked item is critical as the bread won’t rise or something else will go seriously wrong if you don’t follow instructions carefully.  That’s why I love cooking!  It’s more forgiving than baking.  If you love carrots, use more carrots , if you love celery, use more celery, these are guidelines, as the blog says.  I like to pass on what works for me, and this picture shows how I did it.  I did add the other onion after I looked in the fry pan.  Mince your garlic, is my advice.  I used 3 cloves.

     Over medium heat I sautéed the vegetables in 1/2 stick of butter.  I started with 1/4 Stick, then I needed more.  Salt and pepper to taste as you are going.  It’s true that cannot remove the salt and pepper so be careful.  That said, try to maintain your flavors as you go because the taste is superior if the spice goes in as you go.  Soften the vegetables for 5-7 minutes then add the garlic.  Be careful not to burn the garlic or it will get bitter.  Dust the mix with a tablespoon of flour and fold it in simmering.  Deglaze the pan and vegetables with 1/2 cup of white wine, then steam most of it off.

Now transfer this into a crockpot set on high, and we’re almost done.

     Add your chicken stock, and I also added some parsley.   Now a touch of heat with the hot pepper flakes.  Add this heat, keep in mind, who is having the soup.  Guidelines folks, remember?  Next add most of the cream and the cheese, again the cheese is to your taste.  Needless to say, if you’re using this as a different cream soup base you may not want any cheese.  Most likely that would be the case.  Mix your remaining 1cup of cream with 2 heaping tablespoons of cornstarch.  Add half or more of this to the pot.  Let the whole mixture get good and hot, an hour or so.  If you’re happy with the thickness great, if not add more of the cornstarch and cream.

     While you’re in the last stages of the soup base, chop the broccoli how you like it.  I removed all stalks and chopped it rather fine, see the final picture.  I then steam it until tender but not completely limp, again it’s your soup now.  Strain the broccoli, and add it to the finished base.  Fold the broccoli gently into your base and reduce the heat.  Wasn’t that easy.  Enjoy!

N