Ingredients
| Broccoli bunchesIf using florets only (not stems) use 7 pounds, 5 ounces. | 6½ pounds |
| Water(5 quarts, 2½ cups) | 5.6 quarts |
| Chicken base, undiluted | 4 ounces |
| Butter | 11 ounces |
| Flour, AP | 10 ounces |
| Cream, light | 1 quart |
Instructions
- Cut the broccoli crowns into large 2-3 inch florets. (They will break up during cooking.) If you are using the optional stems, trim the bottom 2 inches and discard, cut off the outer fiber with a knife, and slice stems thinly.
- Combine the broccoli, water and chicken base in a steam kettle or large pot.
- Boil over high heat, until the broccoli is very well cooked, about 15-30 minutes from the time you turn on the heat, depending on equipment used.
- Break up any large pieces using a whisk.
- Melt the butter in a small skillet over medium heat. Stir in the flour until well combined. Add to soup, stirring with a whisk.
- Add cream to soup and simmer, at a low bubble, over medium-high heat, until soup reaches desired consistency, which will coat the back of a spoon, about 5-10 minutes.
Recipe Notes
CCP: Heat to 140° or higher.
CCP: Hold for hot service at 140°F or higher.
Preparation Tips
• Broccoli: For florets, remove crowns from stems and cut into florets. OR, use this quick technique from Donna Miner, Chicopee High School Kitchen Manager: Hold broccoli bunch securely by stems, off the cutting board. Cutting away from you and holding the knife diagonally, use a chopping motion to remove the florets. To use stems, remove bottom 1-2 inches and discard. Peel with a sharp knife or vegetable peeler. Slice thinly.