Creamy Broccoli Soup with Croutons

1. 1

   Separate the broccoli stems from the heads.

2. 2

   Measure out 3 cups of small florets and reserve.

3. 3

   Coarsely chop the remaining broccoli.

4. 4

   In a large pot, melt the butter in 1 tablespoon of the olive oil.

5. 5

   Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes.

6. 6

   Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil.

7. 7

   Cover and simmer over low heat until the broccoli is tender, about 20 minutes.

8. 8

   Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.

9. 9

   Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil.

10. 10

    Add the remaining 1 cup of florets and season with salt and pepper.

11. 11

    Cover and cook over moderate heat until richly browned, about 6 minutes.

12. 12

    Working in batches, puree the soup in a blender until very smooth.

13. 13

    Transfer the soup to a clean saucepan.

14. 14

    Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times.

15. 15

    Season the soup with salt and pepper and ladle into bowls.

16. 16

    Garnish with the sauteed florets and croutons and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.