I selected to make “Cream of Broccoli and Potato” soup, because when I was a little girl my grandmother would always make “Cream of Leek” soup and it tasted delicious! So in her honor I made “Cream of Broccoli and Potato” soup, she would have loved it! The soup that I made had a very savory flavor, it ade your taste buds jump ! The tasting experience was umami! It was just splendid. Every spoonful was exciting and full of flavour.I had my mother, boyfriend and cousin try my soup that I made, and they said it was fantastic! My mother ate the soup all evening and made my cousin come over to try it! My boyfriend liked it as well, but not as much as my mother! She gave me compliments all night about how good the soup tasted. I also enjoyed my soup; as well the taste was just magnificent it was just perfect! I am very proud of the outcome. I did not really face any challenges with making my soup, I enjoyed making it .i learned how to make a “white roux” to add more thickness to the soup as well as a better consistency. I can apply this to my culinary future because making a roux is the base of making a think type of sauce.
Cream of Broccoli and Potato Soup Recipe
Ingredients
Original recipe makes 6 servings
2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream
Directions
1.Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
2.Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
3.Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Cream of Broccoli and Potato Soup Recipe
Ingredients
Original recipe makes 6 servings
2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream
Directions
1.Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
2.Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
3.Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.