Heirloom Meals: Savoring Yesterday's Traditions Today

Cream of Broccoli Soup

Cream of Broccoli Soup


9 tablespoons butter
1 1/2 cups leeks, minced
1 1/2 cups carrots, minced
2 garlic cloves, minced
6 cups chicken or vegetable broth
1 1/2 heads broccoli, cut into small florets
1 1/2 cups heavy cream
1 1/2 pinches cayenne pepper or to taste
1 1/2 teaspoon celery seed
salt and pepper to taste


In a pot, melt butter over medium heat. Add leeks, carrots, garlic. Cook until tender but be sure not to brown (about 5 minutes).

Add the broth and bring to a simmer. Add the broccoli. Cook 8-10 minutes until the broccoli is tender.

Pour the soup into a processor (may need to do in batches) and process until veggies are finely chopped but not pureed. Pour soup back into pot. Stir in cream, celery seed and salt and pepper. Reheat before serving, or freeze in batches as you await another cool day!!


Serves 8-10.

Categories: Heirloom Recipes

Tags: Soup, broth, Broccoli, cream, leeks