Kitchen Manager

Cream of Broccoli Soup

On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 12 (pp 265)

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Measurement

Yield Serving Size # of Servings

.5 gal 6
fl oz 11

Ingredients

butter 2
oz

onion (medium dice) 4

oz

celery (medium dice) 2

oz

broccoli (chopped) 1
lb

Velouté (hot) 1.5

quart
 White Stock (hot) ¹⁄₂
pint

cream, heavy (hot) ¹⁄₂

pint

white pepper to taste

salt to taste

broccoli florets as needed for garnish

croutons (sautéed in butter) as needed for garnish

Directions
MISE EN PLACE

• Peel onions. Chop onions and celery into medium dice.

• Chop broccoli.

• Prepare velouté sauce and keep warm.

• While the soup is simmering, blanch broccoli florets and prepare the croutons.

1. Sweat the onions and celery in the butter, without browning, until they are nearly tender, approximately 2 minutes. Add the broccoli
and sweat until tender, approximately 10 minutes.

2. Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface
periodically.

3. Purée the soup by passing it through a food mill or by using a blender, food processor or vertical cutter/mixer (VCM). If a smoother
product is desired, strain it through a china cap.

4. Return the soup to the stove and thin it to the desired consistency with some of the stock.

5. Bring the soup to a simmer and add the cream. Season to taste.

6. Serve the soup in warm bowls garnished with blanched broccoli florets and croutons just before service.

Related Videos
Cream Soup

Velouté Sauce

White Stock

Nutrition Facts
Approximate value per serving:
Calories
1473.1 kcal
Total Fat
40.05 g
Calories from Fat
360.51 g
Saturated Fat
22.2 g
Trans Fat
0 g
Cholesterol
96.87 mg
Sodium
1582.61 mg
Total Carbohydrates
260.61 g
Protein
42.55 g
Vitamin A
160055.09 IU
Vitamin C
561.25 mg
Iron
22.89 mg
Calcium
1310.36 mg
One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.