"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Larson

Category:
Category:

Ingredients:  
Ingredients:  
1 celery stalk
1 small onion
1 red pepper
2 lbs broccoli (or 2 to 3 pkgs frozen broccoli)
1/2 stick butter
2 egg yolks
6 tablespoons flour
salt & pepper to taste
6 cups chicken broth
1 cup heavy cream

Directions:
Directions:
1. Finely chop the celery, red pepper, onion and broccoli
2. Cook above ingredients in 4 cups boiling water until barely tender.
3. Drain and save liquid and some flowerettes for garnish.
4. In saucepan heat butter until melted.
5. Blend in the flour and cook stirring constantly until well blended and golden but not brown.
6. Add chicken broth and 2 cups broccoli cooking water, stirring until smooth
7. Add vegetable ingredients and simmer for 30 minutes.
8. Put into blender, a little at a time, and pulse til smooth
9. Pour back into heavy saucepan and stir in heavy cream that has been beaten with the egg yolks.
10. Put soup on heat but do not let it come to a boil.
11. Add salt and pepper to taste
12. Garnish with reserved flowerettes, chopped chives and sour cream.

 

 

 

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