Broccoli
Addictive Cream of Broccoli Soup
This recipe may be easily adjusted to the amount of broccoli you have. This dish is so rich with cream and cheese, it’s a good one to serve to kids who don’t like to eat their broccoli!
2 heads fresh broccoli, (each about 3-inch bottom diameter)
1/2 pound butter
2 to 6 cloves garlic, chopped
1 tablespoon fresh chervil, chopped (or 1 teaspoon dried)
1 teaspoon salt
1 teaspoon white pepper
3 cups whole milk
1 medium egg yolk, beaten
1/4 cup flour
1/8 teaspoon ground cardamom
1/8 teaspoon ground mace
1 cup heavy cream
1/3 cup Gruyere cheese, finely grated
1/3 cup Parmesan cheese, grated to powder
Cut broccoli into bite-size pieces. Discard the hard stem pieces, but use tender leaves and stem parts. Steam for 5 to 8 minutes, until just bright green in color. Do not over cook.
In a 10-inch enameled (non-metal) skillet, heat 6-ounces of butter until melted. Add chopped garlic and wait until butter is hot enough to cook in. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli. Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5 minutes or until the broccoli turns a darker green color and becomes very soft. Using a potato masher or a strong wooden spoon, mash the broccoli right in the skillet until no large pieces remain.
While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 tablespoons of butter into a 2 1/2 quart enamel saucepan. Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom, mace, and white pepper. Stir contents of saucepan constantly with wooden spoon until thick. Lower the cooking heat. Add mashed broccoli mixture to the saucepan. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot add the cheeses.
Reduce heat and simmer for about 5 more minutes, stirring to allow the cheeses to melt. Serve immediately.
Serves 4.
From fooddownunder.com.