Cream of Broccoli Soup

I woke up today to find my bedroom windows frozen 3/4 of the way up, and it’s so cold outside we might as well be in outer space. We’re in down in -40 temperatures where it doesn’t matter what units you use… Celsius, Fahrenheit… same thing. I feel sorry for my poor dog who needs to do her business outside, but at least she’s got speed to an art form.  But you know what?  This is Canada. It’s just another winter, and that’s the way we roll.  The grocery store was packed and one of the neighbors was out shoveling his driveway in a parka/pajama bottoms.  Winter? Pff. But it’s only appropriate we talk piping hot cream of broccoli soup.

Cream of Broccoli Soup
Broccoli soup, and not one from Tim Horton’s, either. Easy peasy. A couple of chopped broccoli heads, cover with an inch of chicken broth, cook, puree, milk & cream, done. For those broccoli haters out there, it is the cream that makes the soup delicious, so don’t make a face. While I don’t particularly love steamed broccoli, the pureed soup is very different, and a sprinkle of Parmesan cheese on top (not pictured) adds heaps of flavor.

Cream of Broccoli Soup
Some foreshadowing – there could be more soups and mushy things on the blog. Those wisdom teeth? Man oh man… I wish they told me what I was in for. I don’t even care about the pain and that I look like a chipmunk – I can barely eat anything! And we’re on day 4! I lay awake at night dreaming of delicious french fries and steaks…

Don’t fret too much about following the recipe to a tee. Rule of thumb is to put the cut up broccoli in a pot and put in enough stock to cover. After cooking, add a cup of milk and a couple of tablespoons of cream – it will yield a nice, thick soup.  And don’t throw away those stems!  It’s just as edible as the florets.

This soup would be great with some homemade Red River Bannock Scones (AKA Yummy Biscuits).

Cream of Broccoli Soup
Recipe type: Soups
Cuisine: Canadian
  • 2lbs broc­coli (roughly 2 “heads”)
  • Approx. 5 – 6 cups home­made chicken or veg­etable broth, or enough to just cover the flo­rets in the cook­ing pot.
  • 1 cup milk
  • 1 tbs heavy cream
  • salt and pep­per, to taste
  • Parme­san cheese and par­ley, or dill to garnish
  1. Thinly slice the broc­coli stems, and break and cut the flo­rets into even sizes. Place the broc­coli in a medium cook­ing pot, and add only enough stock to cover them to the top. Bring to the boil, then reduce the heat to a sim­mer. Cover and cook for 15 min­utes or until broc­coli is soft but still green.
  2. Using an immer­sion blender, purée until smooth. Add the milk, cream, salt and pep­per and mix well. If needed, add more chicken stock to adjust the con­sis­tency. Gar­nish with shaved parme­san cheese, pars­ley and dill.



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