Cream of Broccoli Soup

The creamy emerald decadence of local Louisiana broccoli

by

Ingredients:

1 pound 'bouquet' of fresh broccoli (leaves, stems, and all), roughly chopped

1 whole stalk green garlic or 2 large cloves garlic, chopped

1/3 cup rice ( we use James Farms rice from Prairie Ronde—Read about them in this story from our February 2019 issue.) 

1 quart chicken stock

1/2 cup heavy cream

Salt & Pepper

Broccoli micro greens for serving. 

Method:

Combine the chopped broccoli in a large saucepan with the garlic, rice, and stock. Bring to a boil and reduce heat to medium-low and cook, stirring occasionally, until broccoli is tender, about 20 minutes.

Let cool for 15 minutes and puree (in batches if necessary) in a blender until smooth.

Return to the saucepan and whisk in the cream and salt and pepper. Bring to a gentle simmer over low heat.

Serve piping hot, with micro greens and good bread.

Makes 4 large or 8 small servings. 

Read Hamilton's story about the dinner party where she served this dish, a gathering of friends around a meal prepared entirely with Louisiana ingredients, from our May 2019 issue.