Best Broccoli Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Best Broccoli Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Best Broccoli Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups water
• 4 cups chopped fresh broccoli
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 6 tablespoons butter or margarine
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 tablespoon minced fresh parsley
• 1 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a Dutch oven or soup kettle, bring water to boil

Step 2: Technique & Execution

Add broccoli, celery and carrots; boil 2-3 minutes

Step 3: Technique & Execution

Drain; set vegetables aside

Step 4: Technique & Execution

In the same kettle, saute onion in butter until tender

Step 5: Technique & Execution

Stir in flour to form a smooth paste

Step 6: Technique & Execution

Gradually add the broth and milk, stirring constantly