Cream of Broccoli Soup

1. 1

   Cook broccoli in large pot of boiling salted water until tender but still bright green, about 5 minutes.

2. 2

   Drain broccoli.

3. 3

   Set aside 4 small florets for garnish.

4. 4

   Combine broth and 1 cup cream in heavy large saucepan and bring to boil.

5. 5

   Working in batches, puree broccoli, broth mixture, and butter in blender until smooth, about 45 seconds per batch.

6. 6

   Return puree to same pan.

7. 7

   Season soup to taste with salt and white pepper.

8. 8

   (Soup can be made up to 8 hours ahead.

9. 9

   Cool slightly, cover, and refrigerate.)

10. 10

    Bring soup to simmer, thinning with water if desired.

11. 11

    Ladle soup into 4 bowls.

12. 12

    Drizzle 1 teaspoon cream over each; garnish with reserved florets.

* Per serving · 4 servings · Values may vary.

No additional tips available.