Traditional Broccoli Cream Soup
Indulge in a rich and velvety classic broccoli cream soup, featuring fresh broccoli, aromatic leeks, and a hint of nutmeg, perfect for a comforting starter or a light meal.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
1 lb broccoli florets
1 leek (white and light green parts only), sliced
2 tbsp unsalted butter
1 small onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1/4 tsp nutmeg
Salt and pepper to taste
Instructions
1. Melt the butter in a large pot over medium heat. Add the chopped onion and sliced leek, cooking until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the broccoli florets and the broth, bringing the mixture to a boil.
4. Reduce the heat, cover, and let simmer for about 10 minutes or until the broccoli is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree.
6. Stir in the heavy cream and nutmeg, seasoning with salt and pepper to taste.
7. Heat the soup gently over low heat until warmed through before serving.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
