Broccoli Soup No. 2

This broccoli soup keeps things chunky instead of pureed, the way a proper farm-kitchen soup does. The broccoli, celery, and carrots get a quick blanch first to set their bright color, then they go back into a roux-thickened milk and broth base for a slow simmer until everything is tender but still distinct.

The roux step (butter, flour, then liquid added gradually) is what gives the soup its body. A roux turns water-thin broth into a creamy base that coats the back of a spoon, with no heavy cream needed. Stirring constantly while the broth and milk go in is the only way to avoid lumps.

Blanching the vegetables first instead of dumping them straight into the simmer locks in the bright green color of the broccoli (which would otherwise turn army-drab over a long cook) and pulls some bitterness from the stems.

Kitchen Tips

• Save the broccoli stems and dice them small, they cook to tenderness alongside the florets and stretch your vegetables further
• Whole milk gives the creamiest result, skim works but the soup loses its body
• If the soup seems too thick after the simmer, thin with extra warm broth a quarter cup at a time
• Sharp cheddar grated on top of each bowl just before serving pushes this into broccoli-cheese soup territory
• Soup keeps three days in the fridge, reheat gently on the stovetop. Microwave reheating tends to break the dairy

Variations

• Stir in 1 cup of cubed cooked chicken in the last 5 minutes for a heartier main-course version
• Add ½ teaspoon of nutmeg to the milk for a béchamel-style nuance
• Top each bowl with crumbled bacon and sharp cheddar for a ‘loaded baked potato’ broccoli soup vibe