Cream of Broccoli (or Brussel Sprouts) Soup

By Nemo

From 'Return of the Yummy' food blog. Original recipe adapted from 'The Domestic Goddess' website.

Ingredients

• 1 Tbsp butter
• 2 Tbsps olive oil
• 1 head broccoli, divided into florets (or 1 lb Brussels sprouts, halved if small, quartered if large)
• 1/2 red onion, diced
• 1/2 vidalia (or other sweet) onion, diced
• 2 sticks celery, finely chopped
• 2 carrots, peeled, finely chopped or grated
• 1 garlic clove, minced
• 2 Tbsps freshly chopped parsley
• 7 Tbsps flour
• 2 cups chicken broth
• 2 cubes frozen demi-glace (about 2 tbsps)
• 1 cup water (or instead of the demi-glace and water, use another cup of chicken broth)
• 1 cup white wine
• salt and pepper to taste
• 1 tsp dried thyme
• 1 cup whipping cream

Preparation

Step 1

1. Melt the butter and olive oil in large, heavy saucepan over medium heat.
2. Add the broccoli, onion, celery, carrots, garlic, and parsley. Stir to combine the vegetables with the fat.
3. Cover and cook about 10 minutes, or until the onion and broccoli are tender, stirring occasionally.
4. Add the flour and stir the mixture until the flour has almost completely disappeared (one or two specks is okay).
5. Add the chicken broth, demi-glace, water, and wine. Cover and simmer the soup for 40 minutes. Stir and scrap the bottom every once in awhile, as at this point the soup may stick and you don't want the bottom to burn.
6. Taste the soup and adjust seasonings -- add thyme and salt/pepper if needed.
7. Add the cream and cook through, about 5 minutes.