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vegetable stock Archives - CIA Foodies Experience the World of Food with the Culinary Institute of America Tue, 30 Jun 2026 15:54:12 +0000 en-US hourly 1 https://www.ciafoodies.com/wp-content/uploads/2022/06/cropped-favicon-fire-white-32x32.png vegetable stock Archives - CIA Foodies 32 32 Cream of Broccoli Soup https://www.ciafoodies.com/cream-of-broccoli-soup/ Thu, 21 Jun 2018 17:57:59 +0000 https://www.ciafoodies.com/?p=6201 Makes 8 servings

The post Cream of Broccoli Soup appeared first on CIA Foodies.

]]> Makes 8 servings

Ingredients

  • 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

Directions

  1. Reserve 1 cup of the nicest-looking small broccoli florets for garnish. Coarsely chop the remaining broccoli florets and stems.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Serve immediately, garnished with the reserved florets.

The post Cream of Broccoli Soup appeared first on CIA Foodies.

]]> Cream of Tomato Soup https://www.ciafoodies.com/cream-of-tomato-soup/ Thu, 31 May 2018 20:06:32 +0000 https://www.ciafoodies.com/?p=6109 Makes 8 servings Chef’s Note: The consistency of the soup may be adjusted to suit your taste. Leave some chunks of tomato, if desired, or continue to purée until the soup is completely smooth.

The post Cream of Tomato Soup appeared first on CIA Foodies.

]]> Makes 8 servings

Ingredients

  • 2 tablespoon olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 tablespoon chopped garlic
  • 1 quart vegetable stock
  • One 28-oz can plum tomatoes
  • 1 cup heavy cream
  • Kosher salt, as needed
  • Ground white pepper, as needed
  • Basil chiffonade, as needed

Directions

  1. Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook until the onions are translucent, 5 to 7 minutes.
  2. Add the stock, chopped basil, and tomatoes, reserving a little bit of the juice from the tomatoes. Simmer until the onions and tomatoes are completely tender, about 20 minutes.
  3. Meanwhile, in a small saucepan over medium-high heat, bring the cream to a boil. Reduce the heat to medium and simmer until the cream has reduced by half, about 20 minutes. Set aside.
  4. Purée the soup using an immersion blender, or in batches using a blender or food processor.
  5. Strain through a fine mesh sieve.
  6. Return the puréed soup to the pot, if necessary, bring to a gentle simmer over medium-low heat, and stir in the reduced cream. If necessary, thin the soup with the reserved tomato juice. Season with salt and white pepper. Serve immediately, garnished with the basil.

Chef’s Note: The consistency of the soup may be adjusted to suit your taste. Leave some chunks of tomato, if desired, or continue to purée until the soup is completely smooth.

The post Cream of Tomato Soup appeared first on CIA Foodies.

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