Creamy Broccoli Soup
  • 1-2 large heads of fresh broccoli - heavy stem removed
  • 1 16 oz. bag of frozen broccoli
  • 4 cups chicken broth
  • 1 small bunch leeks (about 4 cups) - split down the middle, washed thoroughly and thinly sliced (Use the white part of the leek and some of the darker green as well.)
  • 2 tbsp. butter or margarine
  • 4 cups water
  • 3 cups reserved cooking liquid from the broccoli
  • 1 pint of heavy cream (or to taste)
  • 2 tsp. fresh minced garlic (or use minced jar garlic if you have it)
  • ¼ cup plus 1 tbsp. dry sherry
  • ½ tsp. black or white pepper
  • salt to taste
  • 1 pinch of ground nutmeg
  1. After you have washed your broccoli and removed the heavy stem, split the broccoli up and place in a stock pot. Add enough water (about 4 cups) to come up halfway and salt the water to taste. Cook the fresh broccoli thoroughly. Drain reserving the cooking liquid in a bowl.
  2. In the same pot melt the butter or margarine and begin sauteing the leeks. Cook over moderately low heat for about 8-10 minutes until the leeks have softened. Add the minced garlic, stir and cook for 1-2 minutes. Add the sherry and allow that to cook down for about 5 minutes.
  3. Next, add in the chicken broth, the cooked broccoli and the bag of frozen broccoli along with the reserved cooking liquid and the pinch of nutmeg and black pepper. Cook over medium heat for about 30 - 40 minutes.
  4. At the end of that time ladle some of the soup into a blender to puree the soup to the consistency you desire. Put the pureed mixture back in the sauce pot. Or, use a hand held blender and puree right in the pot. At this point check for flavor and re-season.
  5. Cook uncovered for 10 minutes more.
  6. While the soup is at a slow simmer add in the heavy cream - the whole pint or to your liking. Keep stirring during that time. When the cream has had its' chance to get warm, the soup is ready to serve.
Recipe by LeMoine Family Kitchen at