Chilled Creamed Broccoli Soup

This broccoli soup takes the longer technique route. Instead of simmering everything together and blending at the end, the broccoli, onion, and aromatics get cooked in chicken broth and pureed first, then folded into a separate butter-flour-milk bechamel. The double-stage method gives the soup a smoother, more refined consistency than the one-pot version.

The thyme, bay leaf, and garlic powder all go in during the broccoli simmer, infusing the broth before the puree happens. Pull the bay leaf before blending; otherwise you get bitter green specks that won’t break down. Ten minutes is enough; longer turns the broccoli army-green and dull.

The bechamel side is straightforward. Melt the butter, whisk in flour, cook the roux for thirty seconds, then add the milk all at once. Whisking the whole time prevents lumps. Once thickened, the puree stirs through smoothly.

Whether you serve it warm or chilled is your call. Chilled, the broccoli flavor reads brighter; warm, the bechamel reads richer.

Chef Tips

• Use just the florets and tender stems; the woody bottom of the stalk turns fibrous in the blender
• Stir in a teaspoon of fresh lemon juice before serving for a sharper, more lifted flavor
• A handful of grated sharp cheddar stirred in at the end pushes it toward broccoli-cheddar territory
• If serving chilled, season slightly more aggressively; cold mutes salt

Variations

• Add a peeled potato or two with the broccoli for a heartier, more rib-sticking soup
• Top each bowl with crispy bacon bits and chives for a contrast garnish
• Sub almond milk and olive oil for the butter-and-milk bechamel for a dairy-free version