Cream of broccoli soup

 
                           Cream of Broccoli Soup
 
 Recipe By     : Pete
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    2      tablespoons   olive oil
    1      medium        yellow onion -- chopped
    2      stalks        celery -- chopped
    5      large         garlic cloves -- chopped
    2      large         broccoli stalks -- flowerets removed
                         and reserved, stems chopped
      1/2  cup           flour
                         salt -- to taste
    1      teaspoon      ground black pepper
      1/4  teaspoon      cayenne pepper
    1      teaspoon      dried thyme
      1/2  teaspoon      dried rosemary
      1/2  teaspoon      freshly grated nutmeg
    3 1/2  cups          chicken stock
      1/2  cup           Madeira
    4      cups          half and half
 
    In a large soup pot, heat the butter and olive oil over medium heat, and in 
 them saute the onion, celery, garlic, and broccoli stem until the onion is 
 transluscent, about 5 minutes. Stir in the flour, salt, black pepper, cayenne 
 pepper, thyme, rosemary, and nutmeg and cook a few minutes more, stirring 
 frequently. Add the chicken stock, Madeira, and 4 or 5 of the broccoli
flowerets, 
 and stir to mix well. Bring the soup to a boil, then reduce the heat and
simmer, 
 stirring occasionally, until the vegetables are very soft, about 30 minutes.
    While the soup is simmering, steam the remaining broccoli flowerets over 
 boiling water until bright green and crisp tender, 7-10 minutes. Immediately 
 remove the flowerets from the steam and submerge in an ice water bath or place 
 under very cold running water until cool to the touch. Drain and set aside.
    Once the vegetables in the soup are very soft, remove it from the heat and 
 puree it, either in batches in a food processor or blender, or in the pot using 
 an immersion blender, until very smooth. (Always be careful when working with
hot 
 liquids.) Return the pot to the heat and add the half and half and steamed 
 broccoli flowerets, stirring well. Simmer the soup, stirring occasionally, for 
 another 10 minutes. Just before serving, add a pinch more of each of the herbs 
 and a dash of Madeira, if desired. Serve in heated bowls.
 
 
 
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 Per serving: 593 Calories; 42g Fat (67% calories from fat); 15g Protein; 32g 
 Carbohydrate; 105mg Cholesterol; 874mg Sodium