Cream of Broccoli Soup Recipe

Makes 3.84 L

  • 1.81 kg broccoli
  • 60 mL clarified butter or vegetable oil
  • 454 g medium-dice White Mirepoix
  • 3.84 L Chicken Veloute
  • 1 Standard Sachet d’Epices
  • 480 mL heavy cream, hot
  • 20 g salt, or as needed
  • 3 g ground black pepper, or as needed
  • Freshly grated nutmeg, as needed
  1. Remove the florets from the broccoli and reserve about 454 g for garnish. Peel and dice the stems.
  2. Heat the butter or oil in a large sauce pot over medium heat and add the mirepoix. Sweat until the onions are translucent, 8 to 10 minutes. Add the unreserved broccoli and sweat until the stems are slightly tender, 10 to 15 minutes.
  3. Add the veloute and bring to a simmer at 85°C. Add the sachet. Reduce the heat and simmer until the vegetables are fully cooked, about 35 minutes. Stir frequently and skim as needed.
  4. Cut the reserved florets into bite-size pieces, keeping their shape, and blanch in boiling salted water until tender, 5 to 7 minutes. Shock the florets in an ice bath and reserve for service.
  5. Discard the sachet. Puree the soup until smooth. Strain through a fine-mesh strainer and discard any fibers remaining in the strainer. The soup is ready to finish now, or it may be rapidly cooled and refrigerated for later service.
  6. Return the soup to a simmer at 85°C. Add the cream and season with salt, pepper, and nutmeg. Heat the broccoli florets in simmering stock or water and garnish individual portions or the entire batch. Serve in heated bowls or cups.