November 14, 2011 by Flora Dawn
I love the idea of Cream of Broccoli Soup, however, the reality is often not so great. For some reason, soggy broccoli floating in a sea of melted processed cheese is not my idea of a comforting soup.
So here is my version of a great broccoli soup; it’s based on an Emeril Lagasse recipe and if you like broccoli I am guessing you’ll love this soup too. It’s heavy on the broccoli and light on the cheese (at least relatively speaking). I used a mild cheddar cheese because that is what I had in the fridge, but I think a sharp cheddar would be delicious too!
Cream of Broccoli Soup
- 3 Tablespoons butter
- 1 cup chopped leeks (or chopped onions)
- 1/2 tsp salt
- 1/4 tsp pepper (I used white pepper)
- pinch nutmeg
- 1/2 teaspoon minced garlic
- 2 Tablespoons cornstarch
- 3 cups chicken broth
- about 5 cups broccoli, roughly chopped
- 2 ribs of celery, chopped
- 1/2 cup evaporated milk (heavy cream or half & half would work too)
- 1 cup shredded cheddar cheese
- In a large pot, melt butter over medium heat. Add onions, salt, pepper, and nutmeg and cook until onions are softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the cornstarch and stir until the cornstarch dissolves and mixture thickens slightly, about 2 minutes.
- Add the chicken broth and bring to a boil, stirring constantly. Add the broccoli and celery and reduce heat to low; simmer until vegetables are tender, about 10 minutes.
- Remove from heat and add milk. Puree with an immersion blender (or if you have a blender or food processor that can handle hot soup, you could use that). Add the cheese and stir until melted. Serve immediately; garnish with additional shredded cheese if desired.