cream of broccoli soup

Holly Erickson and Natalie Mortimer’s cream of broccoli soup is a smooth broccoli-and-stock soup enriched with heavy cream and parmesan. This account follows their immersion-blender method.

Salted butter and extra-virgin olive oil heat together before chopped yellow onion softens and minced garlic becomes fragrant. Both cooking fats are included in the full recipe.

Supplied chicken stock, optional supplied chicken bouillon and broccoli florets are brought to a boil, then covered and simmered until the broccoli is very tender.

After the heat is turned off, an immersion blender purées the soup in the pot. Heavy cream, grated parmesan and ground nutmeg are stirred in and heated through, with sea salt and freshly cracked black pepper to taste.

The recipe explicitly serves the whole soup warm. The selected finish uses minced chives and an additional cream swirl; parsley, partial blending, milk and half-and-half are separate choices.