cream of broccoli soup
This soup's smooth, delicate finish is surprisingly light. Source unknown
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Ingredients
- - 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
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Step 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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Step 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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Step 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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Cream Soups
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