Martha Stewart offers a recipe for a pureed broccoli soup on her website. Cream of broccoli soup is another pureed broccoli soup recipe that is available on About.com.Continue Reading
Martha Stewart's recipe for broccoli soup calls for 2 tablespoons of olive oil, 1 onion, coarsely chopped and 2 pounds of broccoli, florets broken apart, stalks peeled and cut into 1/2 inch chunks. The remaining ingredients are: 1 baking potato, peeled and cut into 1-inch cubes 1 14 1/2-ounce can of chicken broth, 1 to 3 teaspoons of fresh squeezed lemon juice and coarse salt and pepper to taste.
Heat the oil in a Dutch oven over medium heat. Add the onion, and add the salt. Cook until the onions are soft, stirring occasionally.
Add the broccoli, potato, chicken broth and about 4 to 5 cups of water to cover. Bring to a boil, then reduce the heat and simmer until the vegetables are tender. This should take about 20 minutes.
Puree the soup in a blender or with an immersion blender. Puree the soup in batches if using a regular blender, and fill it only half-way. A good idea is to let the soup cool first before putting it in a regular blender. Transfer the pureed soup into a clean pot, adjust the seasonings, and add the lemon juice.
A recipe for cream of broccoli soup calls for heavy cream, ground white pepper and ground nutmeg to be added to the basic broth. This soup is garnished with bacon-thyme croutons.Learn more about Cooking