Cream of broccoli soup became the quintessential soup at Pepperfield. With an overabundance of broccoli and only so many ways to work with it, this recipe became a favorite of everyone.
Yields 8 Portions
1ea clove garlic
2C whey or milk
1.5# broccoli peeled
1C half and half or cream for a richer soup
- Sweat the onions and garlic in a medium sauce pot in butter. Once translucent add water, whey and bayleaf.
- Cook for 30 minutes stirring occasionally.
- Add broccoli and cook for another five minutes just until broccoli is tender. Remove 1/3of the broccoli and set aside as garnish.
- Puree in small batches in a blender and finish with salt, pepper and half and half. Add in the remaining broccoli and serve immediately.
The vibrant green of the soup will dull if broccoli is overcooked and if soup is reheated. But it doesn’t change the flavor at all.