Wayne Gisslen

Cream of Broccoli Soup

Cream Soup Method 3

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Bring the stock to a boil in a heavy saucepot.
  2. Add broccoli and onion. (Optional: Vegetables may be sweated in butter first to develop flavors.)
  3. Simmer until the vegetables are tender. Do not overcook, or the broccoli will lose its fresh green color.
  4. Combine the butter and flour in a saucepan to make a roux. Cook the roux a few minutes, but

Per serving: Calories, 220; Protein, 5 g; Fat, 16 g (65% cal.); Cholesterol, 45 mg; Carbohydrates, 17 g; Fiber, 3 g; Sodium, 130 mg.