in Soup Recipes

Mother's cream of broccoli soup

updated

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Ingredients for 6 servings:

  • 1 head of broccoli
  • 1 small carrot(s)
  • 1 small piece(s) of celeriac
  • some leek
  • 1 ½ liters of boiling water
  • 200 ml whole milk
  • 50 g butter, cold
  • Sea salt and pepper
  • Nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with milk, without flour

Cut the broccoli florets from the head, peel the stalk, and cut into pieces. Peel both, along with the carrot and celery, and chop into large pieces. Trim, wash, and roughly chop the leek. Place everything in a pot with the water and cook until the vegetables are tender. Add salt, pepper, nutmeg, and milk, and blend with a hand blender. Remove the pot from the heat and blend the cold butter into the soup with a hand blender. Season again with salt. Serve immediately. Serve with a herb baguette (for warming up), which can be warmed in the oven during the cooking time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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