Cream of Broccoli Soup

Yeild: 6 lit

Ingredients:

• 5 lit chicken / white / veal stock
• 1.5 kg fresh or frozen broccoli, chopped
• 350 g onion, finely chopped
• 250 ml clarified butter
• 250 g flour
• 1.5 lit hot milk
• to taste salt
• to taste ground white pepper
• 700 ml hot heavy cream

Garnish (optional)

• 200 g broccoli, florets, cooked

Procedure:

1. bring stock to a boil in a sauce pot
2. add broccoli, onion ... vegetable may be sweated with butter first for flavor
3. simmer till almost tender ... do not overcooked ... broccoli will loose its green color
4. combine butter, flour in a saucepan ... make roux ... cook roux for a fe wmins ... do not brown ... cool
5. beat roux into the soup ... simmer till well mixed
6. puree soup in a blender ... strain through
7. add hot milk to a right consistency
8. heat soup again ... do not boil
9. season to taste with salt, pepper
10. before serving ... add cream ... garnish with broccoli florets

Notes:

• for other cream vegetable soup ... replace broccoli with 1.5 kg ... asparagus, carrots, cauliflower, celery, corn, green peas, spinach