Cream of Broccoli Soup

Cream of Broccoli Soup

Class Recipes


  • 4 lb broccoli
  • 6 fl oz clarified butter or vegetable oil
  • 8 oz chopped onion
  • 4 oz chopped celery
  • 4 oz chopped leeks
  • 5 oz flour
  • 2 qt chicken stock, hot
  • 1-pint heavy cream hot
  • salt as needed
  • pepper as needed


1. Remove the stems from the broccoli. Keep 12 oz of the florets for garnish. Chop the remaining broccoli.

2. Heat the butter and add the onions, leeks, and celery and broccoli stems. Sweat stirring frequently until tender.

3. Add the flour and stir well to combine. Continue to cook until a blonde roux forms.

4. Add the stock to the pot gradually, whisking to get out any lumps. Bring to a boil and then reduce to a simmer. Cook until soup is smooth and thickened. Stir frequently.

5. Puree the soup. Strain the soup. It is now ready to be finished or stored for later use.

6. Return the soup to a simmer add the cream as necessary for correct flavor and adjust seasoning with salt and pepper. Add broccoli florets to individual portions

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