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Cream of Broccoli Soup

Cream of Broccoli Soup

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Yield: 4 to 6 Servings

Adapted from: Elizabeth E. Skipper
Fall 1987
  • 1lb broccoli, cleaned & stalks peeled, florets and stalks separated
  • 6cups chicken stock
  • 2TBS butter
  • 1medium onion, chopped
  • 2TBS cornstarch mixed in 2 TBS water
  • 1cup heavy cream
  • salt/pepper

Chop the broccoli stalks into small pieces.
Bring the broccoli stalks and florets and chicken stock to a boil and simmer until the broccoli is very tender.
In the soup kettle, melt 2 TBS butter and sauté the onion until translucent.
Purée the onion, broccoli and cooking liquid in a blender or food processor.
Return the purée to the pan. You can pass it through a chinois or very fine strainer to make it even smoother.
Make a slurry with the water and cornstarch and stir it slowly into the simmering soup. You will see it thicken almost immediately.
Just before serving. add the heavy cream and heat it through, but do not boil.
Check and adjust the seasoning if necessary.

Pollo con Salsa Alla Panna

Pollo con Salsa Alla Panna

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Chicken with Italian Herbs and Cream Sauce

Yield: 2 Servings
Scott Nowell

This is a quick, simple and flavorful Italian inspired chicken dish, perfect for a weeknight. Serve with rice and a complementary vegetable.

  • 2boneless, skinless chicken breasts
  • 1shallot, minced
  • 2cloves garlic, minced
  • 1tsp each, dried oregano and dried basil or 2 tsp Italian Seasoning
  • 6 – 8oz heavy cream
  • vegetable oil

Heat skillet of sauté pan over medium high until hot, add oil and heat until almost smoking.

Brown chicken breasts, cook for 2 to 3 minutes per side. Remove to hot plate in oven. Wipe pan clean and reheat over medium heat. Add a small amount of oil.

When hot add shallot and cook for 30 seconds to a minute, until just translucent. Add garlic and cook for 10 to 15 seconds.

Add basil and oregano (or Italian Seasoning) and cream and bring to boil. Cook for 1 to 2 minutes.

Return chicken to sauce. Cover and simmer slowly until cooked through (3 to 6 minutes).

The Rice Pilaf with Peas goes great with this sauce.