Gourmet Cream of Broccoli Soup

SUBMITTED BY: Elizabeth Zyla PHOTO BY: LynnInHK

"Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons butter
1 onion, thinly sliced
1 small potatoes, thinly sliced
2 cups fresh chopped broccoli
1 1/2 cups chicken broth
1/4 teaspoon salt
ground black pepper to taste
1/2 cup heavy whipping cream

READ REVIEWS (32)

DIRECTIONS

Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.

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REVIEWS

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Reviewed on Feb. 3, 2007 by OODLES_OR

OMG...is this awesome or what?!!! We absolutely loved this soup. Not to mention how EASY it is to make. I followed the recipe exactly as written and would not change a thing (as I normally would) in the future either. Thank you for another grrrreat recipe.

5 users found this review helpful

Reviewed on Oct. 14, 2003 by DELFORTY

This is an excellent recipe. To call it gourmet, however, may be to venture into hyperbole. I seasoned it with fresh pepper, and garnished it with shredded cheddar, but made no further adjustments; none need be made. This is a solid, simple recipe that, given the excellent, tasty result, takes very little time and effort to prepare. It is refreshing to find a recipe accurately scaled down to two servings--thank you Miss Zyla!

4 users found this review helpful

Reviewed on Apr. 25, 2003 by KARK

We loved this, kids included! I added 3/4 cup rice (already cooked) and 1/2 cup shredded Cheddar cheese. Also, just use a 14 oz. can of broth; no need to measure.

4 users found this review helpful

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