3 ounces whole butter
12 ounces onion, medium dice
3 ounces celery, medium dice
3 pounds broccoli, chopped
4 quarts chicken velouté sauce, hot
2 quarts chicken stock, hot (approx.)
24 ounces heavy cream, hot
salt and white pepper, to taste
8 ounces broccoli florets
Servings: 32
1. Sweat the onions, celery and broccoli in the butter, without browning, until they are nearly tender.
2. Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically.
3. Purée the soup, then strain it through a fine china cap or chinois.
4. Return the soup to the stove and thin it to the correct consistency with the hot chicken stock.
5. Bring the soup to a simmer and add the hot cream. Season to taste with salt and white pepper.
6. Garnish with blanched broccoli florets just before service.
Yield: 6 quarts (6 liters)
12 ounces onion, medium dice
3 ounces celery, medium dice
3 pounds broccoli, chopped
4 quarts chicken velouté sauce, hot
2 quarts chicken stock, hot (approx.)
24 ounces heavy cream, hot
salt and white pepper, to taste
8 ounces broccoli florets
Servings: 32
1. Sweat the onions, celery and broccoli in the butter, without browning, until they are nearly tender.
2. Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically.
3. Purée the soup, then strain it through a fine china cap or chinois.
4. Return the soup to the stove and thin it to the correct consistency with the hot chicken stock.
5. Bring the soup to a simmer and add the hot cream. Season to taste with salt and white pepper.
6. Garnish with blanched broccoli florets just before service.
Yield: 6 quarts (6 liters)
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