cream of broccoli soup
(1 rating)
No Image
This soup's smooth, delicate finish is surprisingly light. Source unknown
(1 rating)
Ingredients For cream of broccoli soup
-
1 tbsp. olive oil
-
3 oz. prosciutto, sliced into strips
-
2 cups half moon sliced leeks
-
1 head broccoli, stems peeled and diced, florets blanched
-
1/2 cup diced celery
-
4 cups low sodium chicken broth
-
1 1/2 cups peeled and diced russet potatoes
-
1 cup packed fresh parsley
-
4 tbsp. unsalted butter
-
1/4 cup flour
-
3 cups half and half
-
2 tbsp. dry sherry
-
1 tbsp. fresh lemon juice
How To Make cream of broccoli soup
-
1Heat oil in large pot over medium. Add prosciutto and cook til crisp, 3 to 4 minutes. Transfer prosciutto to a paper towel lined plate.
-
2Add leeks, broccoli stems and celery to pot and sweat over medium heat, partially covered, til softened, about 5 minutes. Stir in broth, potatoes, and parsley. bring soup to a boil, reduce heat to medium and simmer til vegetables are tender, 10 to 15 minutes. Puree soup with handheld blender til smooth; stir in blanched broccoli florets.
-
3Melt butter in pan over medium low heat. Whisk in flour and cook 2 minutes, whisking constantly. Stir in half and half, bring to a simmer and cook til thickened, 2 to 3 minutes. Add mixture to soup along with sherry and lemon juice; season with salt and pepper. Serve soup with prosciutto
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT