cream of broccoli soup
(1 rating)
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This soup's smooth, delicate finish is surprisingly light. Source unknown
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(1 rating)
Ingredients For cream of broccoli soup
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1 tbsp. olive oil
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3 oz. prosciutto, sliced into strips
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2 cups half moon sliced leeks
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1 head broccoli, stems peeled and diced, florets blanched
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1/2 cup diced celery
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4 cups low sodium chicken broth
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1 1/2 cups peeled and diced russet potatoes
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1 cup packed fresh parsley
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4 tbsp. unsalted butter
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1/4 cup flour
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3 cups half and half
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2 tbsp. dry sherry
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1 tbsp. fresh lemon juice
How To Make cream of broccoli soup
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1Heat oil in large pot over medium. Add prosciutto and cook til crisp, 3 to 4 minutes. Transfer prosciutto to a paper towel lined plate.
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2Add leeks, broccoli stems and celery to pot and sweat over medium heat, partially covered, til softened, about 5 minutes. Stir in broth, potatoes, and parsley. bring soup to a boil, reduce heat to medium and simmer til vegetables are tender, 10 to 15 minutes. Puree soup with handheld blender til smooth; stir in blanched broccoli florets.
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3Melt butter in pan over medium low heat. Whisk in flour and cook 2 minutes, whisking constantly. Stir in half and half, bring to a simmer and cook til thickened, 2 to 3 minutes. Add mixture to soup along with sherry and lemon juice; season with salt and pepper. Serve soup with prosciutto
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