Ingredients
- 1 bunch fresh broccoli
- 4 C vegetable broth
- ½ C water
- 8 oz. thick bacon, diced
- 2 T unsalted butter
- 1 C onion, minced
- ½ C celery, minced
- 1 T garlic, minced
- ½ C flour
- ¼ C fresh parsley, chopped
- ¼ C scallions, chopped
- fresh lemon juice
- salt
- pepper
- fresh grated nutmeg
- Toasted baguette slices
- crumbled blue cheese
Directions
- Trim the broccoli into florets. Cut into bite-sized pieces. Trim the stalks and discard woody outer layer of stems. Dice the insides; set aside.
- Bring the broth and water to a boil in a stockpot/Dutch oven. Add the florets. Reduce heat to medium and parboil until crisp tender (2-3 minutes). Transfer to a bowl and save the broth.
- Cook the bacon until crisp; drain. Reserve 2-3 tablespoons of the drippings.
- Melt the butter in a pot with 2 T of bacon fat. Add the onion, celery, garlic, and diced broccoli stems. Cover and sweat the veggies until softened (about 5 minutes). Whisk in the flour and cook 2 minutes. Whisk in the reserved broth and bring to a boil over high heat.
- Reduce heat to medium-low and simmer until thickened (about 2 minutes). Add the parsley, scallions, and the remaining half of the florets; simmer 3 minutes.
- Puree the soup in 2 batches and return to the pot over low heat. Season with lemon juice, salt, pepper and nutmeg.
- Serve with baguette slices, bacon, blue cheese and remaining florets.
Rate:
Creamy Broccoli Soup
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