Cream of Broccoli Soup

Lynnda Cloutier


This soup's smooth, delicate finish is surprisingly light. Source unknown

pinch tips: Perfect Pasta Every Time




1 tbsp. olive oil
3 oz. prosciutto, sliced into strips
2 cups half moon sliced leeks
1 head broccoli, stems peeled and diced, florets blanched
1/2 cup diced celery
4 cups low sodium chicken broth
1 1/2 cups peeled and diced russet potatoes
1 cup packed fresh parsley
4 tbsp. unsalted butter
1/4 cup flour
3 cups half and half
2 tbsp. dry sherry
1 tbsp. fresh lemon juice

Directions Step-By-Step

Heat oil in large pot over medium. Add prosciutto and cook til crisp, 3 to 4 minutes. Transfer prosciutto to a paper towel lined plate.
Add 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.
Melt 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

About this Recipe

Course/Dish: Cream Soups