Brown onions and garlic in pan with olive oil or butter.
Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.
Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over-cook.
In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.
Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.
Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.
While broccoli is cooking, melt butter and add flour. When the flour bubbles and starts to cook, add the milk into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick. Lower the cooking heat.
Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.
Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.
Serve immediately and retreat quickly so as not to be trampled by those who smelled it cooking.
Originally Submitted
11/27/2010
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