Cream Of Broccoli Soup Recipe - Cooking Index
Cream Of Broccoli Soup Recipe - Cooking Index
Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways.
Courses: Soup| 8 cups | 1168g / 41oz | Broccoli florets - (abt 1 1/4 lbs) |
| 2 cups | 474ml | Low-salt chicken broth |
| 1 cup | 237ml | Whipping cream - plus |
| 4 teaspoons | 20ml | Whipping cream |
| 3 tablespoons | 45ml | Unsalted butter |
| Freshly-ground white pepper - to taste |
Cook broccoli in large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain broccoli. Set aside 4 small florets for garnish.
Combine broth and 1 cup cream in heavy large saucepan and bring to boil. Working in batches, puree broccoli, broth mixture, and butter in blender until smooth, about 45 seconds per batch. Return puree to same pan. Season soup to taste with salt and white pepper. (Soup can be made up to 8 hours ahead. Cool slightly, cover, and refrigerate.)
Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.
This recipe yields 4 servings.
Source:
Bon Appetit, September 2003
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