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Cream of Broccoli Soup

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Broccoli is a powerhouse of nutrition. Although this classic, creamy soup is best made when fresh, you can use thawed frozen broccoli and skip the first step of cooking it. Just set aside a few florets to use as a garnish before serving."

List of Ingredients

â—¦ 1 large head broccoli, trimmed and chopped
â—¦ 2 cups chicken broth
â—¦ 1 cup heavy cream
â—¦ 3 tablespoons butter
â—¦ Salt and pepper


Recipe

Cook the broccoli in a large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain the broccoli. Remove a few florets for garnishing and set aside.

Combine the broth, cream, and butter in a large, heavy saucepan and bring to a boil. Working in batches, purée the broccoli and broth mixture in a blender until smooth.

Return the soup to the same pan. Season to taste with salt and pepper. Bring the soup to a simmer and serve, garnishing each serving with the reserved florets.


Serves 4 to 6