My family is big on traditions. Growing up, we had cream of broccoli soup every year around Christmas. In my own family, I began making this soup for my boys when they were small. We’d whip up a batch and watch my favorite Christmas movie, Christmas Eve on Sesame Street. Memories. Now that my boys have grown, I occasionally forget, but this year my youngest asked me to make it again, and so I did. It’s just as good as I remember and immediately transports me to childhood. Recipe can be found below.
**Recipe from Mary’s Bread Basket & Soup Kettle cookbook**
Christmas Eve Broccoli Soup
- 1 qt fresh broccoli heads, packed
- 2/3 c. butter
- 1/2 c. flour
- 3 c. warm milk
- 2 c. hot chicken broth
- 2 t. salt
- 1/4 t. white pepper (I use regular)
- 3 T. lemon juice
- 1 garlic clove, crushed
- 1 T Worcestershire
- 1/4 t. Tabasco
- **************
- 2 c. heavy cream
- 3 egg yolks
In a saucepan, cook broccoli in butter until soft. Blend in flour and simmer until smooth and bubbling, stirring occasionally. Add the next 8 ingredients. Stir constantly until smooth and thick. Remove from burner and whirl ingredients in a blender, using a little cream if necessary. Put soup back in saucepan.
Stir in remaining cream, return to burner, and bring just to boil. Remove from heat. Beat egg yolks in a small bowl. Whisk a little of the hot soup into beaten eggs. (I usually do 1/4 c. at a time until I’ve added a full cup of soup to the eggs.) Pour egg mixture into soup, stirring constantly. Taste for salt and adjust. If you need to reheat, use a low heat.
Enjoy!
