Delicious cream of broccoli soup

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
Courtesy of CIA's The New Book of Soups

2 libras Broccoli

1/4 Cup Vegetable or Olive Oil

1/1/4 Cup Chopped Onion

1/2 Cup Chopped Celery

1-1/4 Cup Chopped Leek (White and light green parts only)

1/4 Cup All Purpose Flour

1-1/2 qt Low Sodium Chicken Broth

1/2 Cup Heavy Cream warmed

Fresh Lemon Juice

Salt and Pepper to Taste


  • Separate the broccoli into stems and florets. Trim the tough outer parts of the stems. Coarsely chop and set aside.
  • Heat the oil in a large pot over medium heat. Add the onions, celery, leeks and chopped broccoli.
  • Cook stirring frequently until the onions become translucent. About 6-8 minutes. Add the flour and blend well for about 3 to 4 minutes. Stir often.
  • Add the broth gradually, whisking to work out any lumps of the flour. Bring to a simmer and cook for 45 minutes stirring and skimming as needed.
  • Strain solids, reserving the liquid. Purée the solids and add a bit of the liquid to successfully purée the veggies.
  • Combine the purée with the liquid. You can also pour the soup through a fine sieve, this is up to you.
  • Return the soup to a simmer. Remove from heat, add the heavy cream. And add the fresh lemon juice, salt and pepper to taste.


DELICIOUS Cream of Broccoli Soup, photo 1
DELICIOUS Cream of Broccoli Soup, photo 2


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