My Own Cream of Broccoli Soup
From: Lily, St-Timothee, Quebec, Canada
  • 2 tablespoons [30 g] butter
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 4 cups [1 L] small broccoli pieces
  • 5 cups [1.25 L] chicken broth
  • Chervil, to taste
  • Herbes de Provence, to taste
  • Salt and pepper, to taste
  • 1/2 cup [125 mL] heavy cream [15%]
  • Melt butter into a casserole.
  • Cook together chopped onion and carrot with broccoli pieces stirring over low heat, for a few minutes.
  • Pour in chicken broth.
  • Bring to a boil; leave to simmer slowly, for approximately 20 minutes.
  • Puree mixture into a blender; pour mixture back into casserole.
  • Over low heat, season mixture with chervil, herbes de Provence, salt and pepper.
  • Just warm-up cream before pouring it into soup.
  • Serve immediately.