📝 About This Recipe
This isn't your average cafeteria soup; it is a sophisticated, vibrant green masterpiece that celebrates the earthy sweetness of fresh broccoli. By simmering the florets in a rich, aromatic velouté base and finishing with a touch of heavy cream, we achieve a texture that is impossibly smooth and luxurious. It’s a comforting classic elevated by professional techniques, perfect for a cozy weeknight dinner or an elegant starter for a dinner party.
🥗 Ingredients
The Aromatics
- 4 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1 medium Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 1 stalk Celery (finely diced)
The Body & Base
- 1.5 pounds Fresh Broccoli (cut into small florets; stems peeled and diced)
- 1/4 cup All-Purpose Flour (to thicken the roux)
- 4 cups Chicken or Vegetable Stock (low sodium, high quality)
- 1/2 cup Heavy Cream (at room temperature)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
For Garnish & Finish
- 1/2 cup Sharp Cheddar Cheese (finely shredded)
- 2 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the diced onion, sliced leeks, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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4
Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, creating a light blond roux.
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5
Slowly whisk in one cup of the stock to create a smooth paste, then gradually add the remaining stock while whisking to ensure no lumps form.
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6
Add the diced broccoli stems and half of the florets to the pot. Season with salt, pepper, and the pinch of nutmeg.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 12-15 minutes until the broccoli is very tender.
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8
While the soup simmers, blanch the remaining small broccoli florets in boiling water for 2 minutes, then shock in ice water. Drain and set aside for garnish.
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9
Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer to a standard blender in batches (be careful with hot liquids!).
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10
Return the pureed soup to low heat. Stir in the heavy cream and the blanched florets from step 8.
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11
Taste and adjust seasoning with additional salt or pepper if needed. Heat through for 2-3 minutes, but do not let it reach a rolling boil.
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12
Ladle the hot soup into warmed bowls. Top with a generous sprinkle of shredded cheddar, fresh chives, and a tiny drizzle of olive oil.
💡 Chef's Tips
Don't discard the broccoli stems! Peel the woody outer layer and dice the tender core; they contain the most intense broccoli flavor. To keep the soup a vibrant green, avoid overcooking the broccoli once it's pureed. If the soup is too thick, thin it with a splash more stock or milk until you reach your desired consistency. For a deeper flavor profile, try roasting the broccoli florets in the oven before adding them to the stock. Always use freshly grated nutmeg; the pre-ground version loses its aromatic oils quickly.
🍽️ Serving Suggestions
Serve with thick slices of toasted, buttered brioche or sourdough for dipping. Pair with a crisp, dry white wine like a Sauvignon Blanc or an Unoaked Chardonnay. A side salad of arugula with a lemon-tahini dressing provides a bright contrast to the creamy soup. For a heartier meal, serve alongside a grilled ham and gruyère sandwich. Garnish with toasted pumpkin seeds (pepitas) for an added layer of crunch.