Cream of Broccoli Soup
Ingredients:
| 10 lb. |
Onions, large dice |
| 8 oz. |
Garlic, chopped |
| 10 gal |
Chicken stock |
| 15 |
Potatoes, peeled and diced |
| 1 ½ cs |
Broccoli, (1 cs. roughly chopped for the soup, ½ cs.
Cut into florettes and blanched, reserved) |
| 1 ½ lb. |
Cornstarch |
| ½ gal. |
Cream |
Method:
- Sauté the onions and garlic in a steam kettle until softened.
- Add potatoes, roughly chopped broccoli and stock.
- Boil until the potatoes are cooked through.
- Puree the soup until smooth.
- Return to the boil and add the cornstarch/cream slurry
- Rectify seasoning and consistency. Add blanched florettes.
Source: Chef Keith Hammerich, CCSF |
