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LOCATION: Recipes >> Soups >> Cream Broccoli 05

Print this Recipe    Cream Broccoli 05

Cream of Broccoli Soup
Yield: 4 servings

2 bunches broccoli, about 3" bottom diameter
1/2 lb butter, unsalted
6 garlic clove, chopped
1 tb chervil, chopped
1 ts salt
1 ts pepper, white
3 c milk, whole
1 egg yolk, beaten
1/4 c flour, all-purpose
1/8 ts cardomon
1/8 ts mace
1 c heavy cream
1/3 c Gruyere cheese, grated
1/3 c Parmesan cheese, grated

Cut broccoli into bite-size pieces. Discard the hard stem pieces,
but keep tender leaves and stem parts.

Steam the cut broccoli for about 5-8 minutes, until just bright
green in color. Do not over- cook. In a 10-inch enameled (non-metal)
skillet, heat 6 oz of butter until melted. Add chopped garlic and
wait until butter is hot enough to cook in. Add steamed broccoli,
then chervil to the skillet. Lightly salt the broccoli.

Cover, and cook over medium low heat, stirring occasionally with
a wooden spoon, for another 5-10 minutes or until the broccoli
turns a darker green color and becomes very soft.

Mash the broccoli right in the skillet until no large pieces remain.
Use a potato masher or a strong wooden spoon. Mash until there
are no pieces remaining that are too big to fit in a soup spoon.

While broccoli is cooking, add beaten egg yolk to 2 cups of milk.

Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass
for best soup flavor. Metal pans will make this soup bitter. Melt
butter and add flour. When the flour bubbles and starts to cook,
add the egg/milk mixture into the saucepan. Add the cardamom,
mace, and white pepper. Stir con- tents of saucepan constantly with
wooden spoon until thick. Lower the cooking heat.

Empty the mashed broccoli mixture into the sau- cepan. Stir until
well-mixed. Slowly stir in the remaining milk and the cream. As
soon as the soup becomes hot enough to cook again, add the grated

Turn the heat down lower and simmer for about 5 more minutes,
stirring to allow the cheeses to melt and mix while the table is
being set. Serve immediately and retire quickly so as not to be
trampled by those who smelled it cooking.


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