Ultimate Cream Of Broccoli Soup
From foodie4eva 15 years ago
- 60 minutes to make
- Serves 8
This soup has turned broccoli haters into, well, they love this soup, if not broccoli. LOL
Ingredients
- 2 large heads of fresh broccoli or 3- 12 oz. packages of fresh broccoli flowerets shopping list
- 2 quarts water shopping list
- 1 tsp. kosher or sea salt shopping list
- 4 tbsp butter shopping list
- 2 cloves garlic, minced shopping list
- 1/2 stalk of celery heart, finely chopped shopping list
- 4 cubes of chicken boullion (you can use vegetable if you want this to be a strictly vegetarian soup) shopping list
- 1/4 tsp. salt shopping list
- 1/8 tsp. black pepper shopping list
- 1/4 cup of red wine (pick one you like to drink) shopping list
- 4 ounces sliced crimini mushrooms shopping list
- 1 clove garlic, minced shopping list
- 1/4 tsp. salt shopping list
- 2 tbsp. butter shopping list
- 1 cup cubed Velveeta shopping list
- 1/4 cup sour cream shopping list
- heavy cream to adjust taste and thickness of soup shopping list
- shredded extra sharp cheddar cheese shopping list
- sprig of parsley for each serving shopping list
How to make it
- Heat water to boiling point, cut broccoli heads into pieces that will fit into the pot and add salt and broccoli just as the water comes to a boil. continue to boil until the broccoli is crisp-tender (more on the crisp side), then fish out about 4 ounces of broccoli flowerets; reserve them
- boil broccoli a minute or two longer, and then remove from heat, allow to cool down just a little so you don't burn yourself on the steam, and then mash the broccoli in the water (do not drain!).
- Return the pot to the burner, and simmer the mashed broccoli.
- In a saute pan on medium heat, heat 4 tbsp. butter until it is fragrant and just beginning to bubble. Add 2 cloves minced garlic, 1/2 stalk celery, 4 boullion cubes, salt and pepper
- Saute until the celery starts to have some translucency
- Remove from heat, and pour the mixture into the soup pot;stir
- Add 1/4 cup red wine to the soup pot; stir
- In the saute pan, melt 2 tbsp. butter until it is fragrant and begins to bubble.
- Add 1 clove minced garlic, 1/4 tsp. salt, 4 oz. crimini mushrooms
- Saute over medium high heat, and let carmelize, stirring as little as possible
- Add mushrooms to soup
- Add Velveeta cheese to soup pot, stir constantly until cheese melts and is incorporated to soup
- add Sour Cream, stir until mixed well
- check consistency and taste, and add Heavy cream to adjust to your palate. adjust salt and pepper to taste
- Simmer for another 15 minutes or so before plating to marry ingredients
- Plate soup, and add reserved broccoli flowerets, shredded cheddar cheese, and a parsley sprig
- Serve with a french baguette or Triscuits (these whole wheat cracker go amazingly well wih this soup)
- Enjoy!
- *Cook's note--The longer you simmer the soup, the thicker it gets, of course, but if you want it really hearty in the least amount of time, just add a flour roux to your liking (I can post the roux recipe if you want). I tried corn starch roux, but the texture was not as good in my opinion.
The Rating
Reviewed by 5 people-
My favorite soup of all time! I bet this would be good in a bread bowl! Yum
jett2whit
in Union City loved it
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This soup sounds wonderful! Different~~~
pleclare
in Framingham loved it
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A must try....Thanks..I took the liberty of adding to Velveeta group....:)
wynnebaer
in Dunnellon loved it
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