This was one of the first dishes I learned at the Culinary Institute of Charleston. It is a relatively easy recipe. I am sure you will enjoy it.

Ingredients:

3 oz butter
12 oz Onions, medium dice
3 oz Celery, medium dice
3 lbs Broccoli, chopped
4 qt Chicken velouté sauce, hot
2 qt. Chicken stock, hot
24 Fl. oz heavy cream, hot
TT salt and white pepper
8 oz Broccoli florets

Directions:

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. Puree the soup, then strain it through a china cap.

4. Return the soup to the stove and thin it to the correct consistency with the stock.

5. Bring the soup to a simmer and add the cream. Season to taste.

6. Garnish with blanched broccoli florets just before service.

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