Name: Cream of Broccoli Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 lb. broccoli -; 2 tbsp. butter -; 1 tbsp. extra-virgin olive oil -; 1 large shallot, thinly sliced -; 1 small russet potato (about 5 oz.), peeled and cut into 1/2" pieces -; Kosher salt -; Freshly ground black pepper -; 2 c. low-sodium chicken broth -; 3 c. water, divided -; 1/2 c. heavy cream, plus more for drizzling -; 2 tbsp. fresh lemon juice, plus wedges for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Broccoli Soup

1. 2 lb. broccoli -

2. 2 tbsp. butter -

3. 1 tbsp. extra-virgin olive oil -

4. 1 large shallot, thinly sliced -

5. 1 small russet potato (about 5 oz.), peeled and cut into 1/2" pieces -

6. Kosher salt -

7. Freshly ground black pepper -

8. 2 c. low-sodium chicken broth -

9. 3 c. water, divided -

10. 1/2 c. heavy cream, plus more for drizzling -

11. 2 tbsp. fresh lemon juice, plus wedges for serving -

How to cook deliciously - Cream of Broccoli Soup

1. Stage

Separate broccoli stalks from crowns. Peel stalks and thinly slice. Cut crowns into 1" florets. You should have about 8 cups chopped broccoli total.

2. Stage

In a heavy large pot over medium heat, melt butter, then swirl in oil. Add shallot and cook, stirring, until softened, 3 to 4 minutes. Add broccoli, potato, 1 teaspoon salt, and a pinch of black pepper and cook, stirring occasionally, until broccoli is bright green, about 5 minutes. Add broth and 2 cups water. Cover and simmer over medium-low heat until broccoli and potato are very soft, 10 to 15 minutes. Let cool 5 minutes.

3. Stage

Using an immersion blender or in a standard blender, puree soup with another 1 cup water (work in batches if necessary). Return to pot, stir in cream, then warm over low heat, loosening with more water if necessary.

4. Stage

Stir in lemon juice; season with salt and black pepper. Drizzle with more cream. Serve with lemon wedges alongside.