Cream of Broccoli Soup Cream Soup Method

Yield: 6qt (6 L) Portions: 24 Portion size: 8floz (250 mL) U.S. Metric Ingredients

Procedure

412 qt

3 lb

12 oz

375 g

White stock, chicken or veal Broccoli (fresh or frozen), chopped Onion, chopped fine

1. Bring the stock to a boil in a heavy saucepot.

2. Add the broccoli and onion. (Optional: Vegetables may be sweated in butter first to develop flavors.)

3. Simmer until the vegetables are tender. Do not overcook or the broccoli will lose its fresh, green color.

9 oz 275 g Butter, clarified

9 oz 275 g Flour

4. Combine the butter and flour in a saucepan to make a roux. Cook the roux a few minutes, but do not let it color. Cool the roux slightly. (Note: Beurre maniƩ may be used instead of roux.)

5. Beat the roux into the soup. Simmer until no starch taste remains.

6. Pass the soup through a food mill, then through a fine china cap or cheesecloth.

3 pt 1.5 L Milk, hot to taste to taste Salt to taste to taste White pepper

3 cups 750 mL Heavy cream, hot

Optional garnish:

6 oz 175 g Small broccoli florets, cooked

7. Add enough hot milk to bring the soup to proper consistency.

8. Heat the soup again, but do not let it boil.

9. Season to taste.

10. At service time, add the heavy cream. If desired, add the garnish.

Per serving:

Calories, 280; Protein, 6 g; Fat, 22 g (69% cal.); Cholesterol, 75 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 150 mg.

Per serving:

Calories, 280; Protein, 6 g; Fat, 22 g (69% cal.); Cholesterol, 75 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 150 mg.

Variations, Method 3

For other cream soups, replace the broccoli with 3 lb (1.5 kg) of any of the following:

Asparagus Celery Green peas Carrots Corn Spinach Cauliflower

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