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Addictive Gruyere And Parmesan Cream Of Broccoli Soup
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- #41296
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
2 heads broccoli
1/2 pound butter
3 cloves garlic, chopped
1 tablespoon chervil (fresh/dried chopped)
1 teaspoon salt
1 teaspoon white pepper
3 cups whole milk
1 egg yolk, beaten
1/4 cup flour
1/8 teaspoon cardamom (optional)
1/8 teaspoon mace (optional)
1 cup heavy cream
1/3 cup Gruyere cheese, finely grated
1/3 cup grated Parmesan cheese
directions
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.
Serve immediately and retreat quickly so as not to be trampled by those who smelled it cooking.
Cook's Note: This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice as substitutes. Cook them in the same manner as you did the broccoli.
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nutrition data
464 calories, 41 grams fat, 17 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
March 20, 2016
This soup is wonderful. I made this for my husband when he was going through chemo and was losing weight. He lost his appetite for a lot of things, but he loved this soup! I was wondering how much a serving is? I know it has 8 servings total, but when you have a pot of soup, it's hard to determine what 1/8 is. Could someone tell me?
March 13, 2011
It tastes great, but i had to add about 5x the quantity of milk that is given in the recipe. I added boiling water also. It was simply wayyyy to thick, almost pasty, when i followed the instructions! I also added some thyme and nutmeg.
November 2, 2009
A Winner, Save this one. We substituted Smart Balance for butter,2% for whole milk & fat-ree Parm.to push it back towads the "good for you" catagory. The best Cream of B soup we can recall
February 24, 2008
This soup is truly addictive. Broccoli soup is my fav. This is the best broccoli soup, I've EVER had!