Cream of Broccoli Soup

★★★★★ 1 Review
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By Lynnda Cloutier
from Mission Viejo, CA

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


  • 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

How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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

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