Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

One of the firsts we received from !

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Please fave and comment on the original submission: https://www.furaffinity.net/view/7585349/

A heart warming beautifully bonny broccoli soup from the kitchens of kawakoi

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Well its been a while since I've uploaded a recipe on here so here it goes haha

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Cream of Broccoli soup

4 tbsp - Whole Butter
1/2 - Large Onion, Medium Dice
5-6 Cloves Garlic, Rough Chop
2 - Stalks Celery, Medium Dice
1-1.5 lbs - Broccoli, Rough Chop1
2 qt. - Chicken Velouté
As Needed - Chicken Stock, hot
8 oz. - Heavy Cream, Hot
TT- Salt and Pepper

1: Use stalks as well as florets

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Chicken Velouté

2.5 qt. - Chicken Stock
1 stick - Butter
4 oz. - Flour

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Procedure for Velouté:

1. In a big enough pot, melt the butter and then slowly whisk in the flour. Whisk out any lumps and cook for 1-2 minutes, should smell slightly nutty.
2. Whisk in the cold (room temperature is okay) stock and eliminate any lumps.
3. Bring to a boil and then reduce to a simmer.
4. Reduce by about a third and set aside.

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Procedure for Soup:

1. Sweat the onions, garlic, celery, and broccoli in the butter, without browning, until they are nearly tender.
2. Add the velouté. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically
3. Pureé the soup and strain through a fine sieve if desired.
4. Return the soup to the stove and thin it if its too thick with hot chicken stock to your desired consistency.
5. Bring the soup to a simmer and add the hot cream, Season to taste with salt and pepper.

Garnish: Blanched Broccoli Florets and a drizzle of heavy cream


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