Quick Broccoli Soup
This is a tasty warm recipe for the cool weather we’ve been having in New York. You can replace the broccoli with one bag of frozen peas, or if you’re Andre Sala and have celeriac on hand, and you’ve got a different but equally delicious soup.
1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
5 tablespoons butter
3 tablespoons flour
7 cups of broth, I am a huge fan of the brand Better Than Bouillon
1 stalk celery, thinly sliced
1 onion or 1 leek, minced
- Divide broccoli into florets and chopped stems.
- In a stock pot simmer florets in 7 cups of broth until tender. Remove and set aside.
- In a seperate deep pan melt butter and sauté onion and celery over medium high heat until softened.
- Stir in the flour and continue to sauté until the flour turns a light shade of brown. The color change lets you know that you’ve cooked the raw flavor out of the flour.
- Ladle a cup or two of hot stock into the flour pan and stir until well combined, then pour this back into your stockpot. Simmer until all the vegetables are tender.
- Puree broccoli stalks, onion, celery mixture. I’m lucky enough to have received a stick blender last Christmas thanks to my older brother (thanks Steven!), but you could also use a traditional blender.
- Once pureed, add the florets back in and simmer until heated through.
- Season to taste with salt and pepper
- Sometimes, as in the photo above, I add in a little cream to the top of the soup.