CREAM OF BROCCOLI SOUP

Yield: 2 quarts

INGREDIENTS:

• 1 bunch broccoli, fresh
• 6 oz blond roux (recipe follows)
• 1/2 ea medium yellow or white onion, finely diced
• 1 cup heavy cream
• Salt and pepper to taste
• Stock made from Minor’s chicken base and Minor's Roasted Mirepoix Base

METHOD:

1. Wash and chop broccoli including the stem after peeling. Use all the way down to coarse pithy part. Reserve a little of the nicest florets for garnishing the finished soup.
2. Sweat onions with small amount of olive oil in saucepan. Add broccoli and cover with 1 and ½ quarts of stock and simmer until very tender.
3. Meanwhile prepare roux from recipe below and have warm in saucepan or stockpot large enough to hold the finished soup.
4. Pour liquid off the broccoli and add into prepared roux. Add in two parts and whisk carefully to prevent lumps.
5. Add the cooked broccoli and simmer for 20 to 30 minutes to completely cook the flour and to meld the flavors.
6. Add the heavy cream and bring to a simmer again. Correct seasonings with Mustard Seed Chef’s Kitchen Blend.
7. Steam or boil the reserved florets and add on top of the finished soup with cheese if desired.

ROUX (Roo)

1. In small heavy sauce pan or sauté pan melt 3 ounces (1 ½ TBS) of unsalted butter and add 1/2 cup of all-purpose or bread flour and stir over medium heat until slightly blond. Do not allow to take on color or to scorch.
2. Can be made ahead of time and held in refrigerator for several days. Allow to come to room temperature before using.
3. For easiest and best results, use Mustard Seed Prepared Butter Roux!