A delightful and creamy broccoli soup with a hint of fresh herbs, perfect for any occasion.
Heat the butter in a saucepan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the soup.
Add the garlic, shallot, leek, onion, and thyme to the saucepan and cook until softened and fragrant.
Stir frequently to prevent the ingredients from browning.
Add the broccoli stems and cook for a few minutes until slightly tender.
Cut the broccoli stems into small pieces for even cooking.
Pour in the chicken stock and add the bay leaf. Simmer for 20 minutes.
Cover the saucepan partially to retain the liquid while allowing some evaporation.
Blanch the broccoli florets in boiling water until bright green, then transfer to an ice bath.
The ice bath helps preserve the vibrant green color of the broccoli.
Drain the broccoli florets and blend them into a smooth puree. Set aside.
Blend in small batches if necessary to achieve a smooth consistency.
Blend the soup until smooth and strain through a fine strainer into a serving bowl.
Straining the soup ensures a velvety texture.
Stir in the cream and broccoli puree, and season with salt and pepper to taste.
Adjust the seasoning gradually to avoid over-salting.
Serve the soup hot, garnished with a drizzle of cream or a sprinkle of fresh herbs.
Serve with crusty bread for a complete meal.
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