12 portions of 8 oz. (3 quarts)
1. Heat the butter in a heavy saucepot over moderate heat.
2. Add the onion, celery, broccoli stems, and mushrooms. Sweat the vegetables without letting them brown.
3. Add the flour and stir to make a roux. Cook the roux a few minutes, but do not let it start to brown.
4. Gradually beat in the stock. Bring to a boil, stirring with a whip, as it thickens.
5. Simmer until the vegetables are very tender.
6. Skim the soup carefully.
7. Pass the soup through a food mill or food processor to puree it.
8. Add the hot milk to the soup.
9. Heat the soup again, but do not let it boil.
10. Separate the broccoli florets (cooked) into pieces small enough to be eaten with a soup spoon. Add them to the soup.
11. If the soup is to be served at once, proceed to the next step. Otherwise, cool in a cold-water bath and refrigerate until service time. Reheat soup to a simmer when ready to finish.
12. Add the cheese to the soup and stir until entirely melted.
13. Carefully reheat the soup, but do not let it boil, or else the cheese may curdle or separate.
14. Stir in the heavy cream.
15. Season to taste with salt and white pepper.
I made this the other day and it was to die for.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 440 | ||
Calories from Fat: 328 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 110mg | 34 % | |
Sodium 390.3mg | 13 % | |
Potassium 345.8mg | 9 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 13.9g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 440
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