Puree of Broccoli Soup

Serves: 8


  • 3/4 ounce butter
  • 3 ounces onion, med. Dice
  • 1 ounce celery, med. Dice
  • 12 ounces broccoli, chopped
  • 1 1/2 quarts chicken stock, hot
  • 4 ounces heavy cream* optional, more stock can be used
  • 4 ounces broccoli florets, blanched, for garnish
  • Salt and white pepper to taste.


  1. Sweat the onions, celery and broccoli in the butter, without browning, until nearly tender.
  2. Add the stock. Bring to a simmer and cook until the vegetables are tender.
  3. Puree the soup, returning the puree vegetables to the stock.
  4. Return the soup to the stove. Add the cream or stock till reach desired consistency, taste and season as needed.
  5. Serve the soup topped with some of the broccoli florets.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.