Makes 8 servings
- 2 lb broccoli, separated into stems and florets, stems peeled
- 1/4 cup olive oil
- 1 medium yellow onion, chopped
- 1 leek, white and light green parts, chopped
- 1 celery stalk, chopped
- 1/4 cup all-purpose flour
- 6 cups vegetable stock or chicken broth
- 1/2 cup heavy cream, warm
- 1 teaspoon fresh lemon juice
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Reserve 1 cup of the nicest-looking small broccoli florets for garnish. Coarsely chop the remaining broccoli florets and stems.
Heat the oil in a soup pot over medium heat. Add the onion, leek, celery, and chopped broccoli and cook, stirring frequently, until the onion is translucent, 6 to 8 minutes.
Add the flour and cook to make a blond roux, stirring frequently with a wooden spoon until the flour is well-coated and the mixture is lightly golden, about 5 minutes. Gradually add the stock or broth to the pot, whisking well to work out any lumps. Bring the soup to a simmer and cook until flavorful and thickened, about 45 minutes, stirring frequently and skimming as necessary.
Meanwhile, bring a large pot of water to a boil. Prepare a large bowl of ice water. Add the reserved broccoli florets to the boiling water and cook just until tender, 3 to 4 minutes. Using a slotted spoon, remove the florets from the pot and plunge them into the bowl of ice water. When cool, drain and reserve.
Strain the soup and reserve both the solids and the stock or broth. Purée the solids in a blender or food processor, adding broth as needed to facilitate puréeing. Combine the purée with enough of the reserved broth to achieve the consistency of heavy cream. Strain the soup through a fine mesh sieve, if desired.
Return the soup to the pot and bring to a simmer over medium heat. Remove the soup from the heat and stir in the cream and lemon juice. Season with salt and pepper.
Serve immediately, garnished with the reserved florets.
Copyright © 2019 The Culinary Institute of America