Cream of Broccoli Soup with Fine Herbs Soup
From: Paulette, St-Leonard, Quebec, Canada
Comments: With the sweet aromas of parsley, dill and savory, this cream of broccoli soup really is a treat.
An excellent way to start a meal, even though it can be a meal in itself when served into larger bowls.
Servings: 4 to 6
  • 2 tablespoons [30 g] butter
  • 1/4 cup [60 mL] chopped green onion
  • 2 tablespoons [30 mL] freshly chopped parsley
  • 4 cups [1 L] chopped broccoli
  • 2 cups [500 mL] chicken broth
  • 2 tablespoons [30 mL] freshly chopped dill
  • 1 1/2 teaspoons [7.5 mL] fresh savory
    1/2 teaspoon [2.5 mL] dried
  • 8 small broccoli florets
  • 1 cup [250 mL] cream [15%]
  • 1/2 cup [125 mL] milk
  • Salt and pepper, to taste
  • Into a casserole, melt butter over medium-low heat.
  • Add choped green onion and parsley.
  • Cover and cook, stirring occasionally, until green onion is tender.
  • Mix in chopped broccoli, chicken broth, freshly chopped dill, and savory.
  • Bring to a boil.
  • Simmer uncovered over medium-low heat, for about 20 minutes.
  • Add broccoli florets; simmer for 5 minutes more.
  • Remove broccoli florets using a slotted spoon; set aside.
  • Puree chicken broth mixture into a food processor.
  • Pour puree back into casserole.
  • Salt and pepper, to taste.
  • Into a bowl, combine cream and milk; slowly stir into puree.
  • Cook over medium-low heat, until just hot [do not boil].
  • Stir in reserved broccoli florets, and serve.