Recipes using Broccoli - Cream of Broccoli Soup

After the previous post under the series knowing a vegetable on Broccoli, I thought I would go ahead and provide a recipe using broccoli. Every time someone says broccoli, I have all my senses in attention. It is very important for you to know that I am in love with broccoli and if someone says cream of broccoli I just am unable to do anything before a sip on that.

Find below the recipe for cream of broccoli, it is made using bechamel sauce as a base. Bechamel is a white sauce prepared using flour and butter. I will write about making bechamel in the posts to come.


2 heads - Broccoli
200gma - Butter
3 cloves - Garlic, chopped
1 tbsp - Chervil (fresh/dried chopped)
1 tsp - Salt
1 tsp - White pepper
3 cups - Whole milk
1 no - Egg yolk, beaten
1/4 cup - Flour
1 cup - Cream
1/3 cup - Gruyere cheese
1/3 cup - Parmesan cheese

Cooking Method:

- Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.

- Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.

- In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.

- Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.

- Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.

- While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter.

- Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick. Lower the cooking heat.

- Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.

- Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.

Does it not read yummy in every line of this post. Make sure you prepare and share with family.Subscribe to more such posts by email

Suggested Reading:

Knowing a Fruit - Avocado
Knowing a Vegetable - Broccoli
Avocado Chutney


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