Servings: 4
Active Time: 45 Minutes
Total Time: 45 Minutes
Ingredients:
¾ cup onion, finely diced
2 cloves garlic, minced
4 cups broccoli
4 tablespoons butter, unsalted
4 tablespoons flour, AP
4 cups milk
1 tablespoon salt, coarse, or to taste
1 teaspoon pepper, black, or to taste
Procedure:
1. Mise en Place: Peel the broccoli stems and cut them into small, even pieces. Set aside. Chop the florets into small, even pieces and place into a separate bowl. Measure out the butter, flour and milk. Set aside.
Note: Vegetable or a light chicken stock can be substituted for the milk, if desired.
2. Make the Soup: Melt the butter in a small-sized pot over medium-low heat. Add the onions and garlic along with a pinch of salt. Gently sweat until the onions are translucent, about 10 minutes.
3. Add the broccoli stems and stir to coat with the fat. Continue to sweat for a few minutes until somewhat softened. Next, singer with the flour and stir to combine. Temper in the milk a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Stir often to make sure the bottom does not scorch.
4. Once the stems are nearly tender, add the florets along with a good pinch of salt. Let the soup gently simmer until the florets are tender and cooked all the way through.
5. Finishing: Transfer the soup to a blender and blend until smooth. You may need to do this in batches. Return the soup to a clean pot and bring just to a simmer. Season to taste with salt and pepper and temper in the cream, if using. Serve in warmed bowls.
Note: Either soup can be garnished with a variety of toppings such as grated cheddar cheese, bacon bits or toasted almonds.
Recipe Type: Authentic
Recipe Author: Chef Tim O'Donnell
Chef Background:
Executive Chef, The Watermark Restaurant
Chef-Instructor at the Institute for the Culinary Arts, Omaha, NE
Chef-Instructor at Metropolitan Community College, Dept. of Culinary Arts, Hospitality, and Horticulture
Source: http://faculty.mccneb.edu/tjodonnell/CHRM%201120/Soup%20and%20Sauce%20Cookery.pdf
Ingredients:
¾ cup onion, finely diced
2 cloves garlic, minced
4 cups broccoli
4 tablespoons butter, unsalted
4 tablespoons flour, AP
4 cups milk
1 tablespoon salt, coarse, or to taste
1 teaspoon pepper, black, or to taste
Procedure:
1. Mise en Place: Peel the broccoli stems and cut them into small, even pieces. Set aside. Chop the florets into small, even pieces and place into a separate bowl. Measure out the butter, flour and milk. Set aside.
Note: Vegetable or a light chicken stock can be substituted for the milk, if desired.
2. Make the Soup: Melt the butter in a small-sized pot over medium-low heat. Add the onions and garlic along with a pinch of salt. Gently sweat until the onions are translucent, about 10 minutes.
3. Add the broccoli stems and stir to coat with the fat. Continue to sweat for a few minutes until somewhat softened. Next, singer with the flour and stir to combine. Temper in the milk a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Stir often to make sure the bottom does not scorch.
4. Once the stems are nearly tender, add the florets along with a good pinch of salt. Let the soup gently simmer until the florets are tender and cooked all the way through.
5. Finishing: Transfer the soup to a blender and blend until smooth. You may need to do this in batches. Return the soup to a clean pot and bring just to a simmer. Season to taste with salt and pepper and temper in the cream, if using. Serve in warmed bowls.
Note: Either soup can be garnished with a variety of toppings such as grated cheddar cheese, bacon bits or toasted almonds.
Recipe Type: Authentic
Recipe Author: Chef Tim O'Donnell
Chef Background:
Executive Chef, The Watermark Restaurant
Chef-Instructor at the Institute for the Culinary Arts, Omaha, NE
Chef-Instructor at Metropolitan Community College, Dept. of Culinary Arts, Hospitality, and Horticulture
Source: http://faculty.mccneb.edu/tjodonnell/CHRM%201120/Soup%20and%20Sauce%20Cookery.pdf