Real Recipes From Real Home Cooks ®

cream of broccoli soup

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(1 rating)

Ingredients For cream of broccoli soup

  • 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 cream of broccoli soup

  • 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

Categories & Tags for Cream of Broccoli Soup: