Cream of Broccoli Soup – from the Convent Garden


Firstly, here at the Convent we are not sticklers on measuring, unless critical to the recipe. I like to call it a “bespoke” approach, to use management jargon. Cream of Broccoli Soup is no exception, after all, it all depends on how much Broccoli is available. This has been made with special Convent Broccoli – the first ever Broccoli picked from the Convent.


  • An onion (or two)
  • Two garlic cloves (or more)
  • a few stalks of celery
  • broccoli
  • stock
  • butter
  • plain flour
  • milk
  • blue cheese
  • Firstly, chop up the onion, celery and garlic. Rough is fine as it will end up blended.
  • Saute in butter until soft, then add in chopped Broccoli stalks.
  • Saute gently for 5 – 10 minutes more, not to the point of colouring.
  • Heat stock in a separate saucepan and when boiling, add Broccoli flowerettes and sautéed onion, celery and garlic.
  • Simmer for 15 minutes. Take off heat and stand for 5 minutes.
  • During this time, melt additional butter in saucepan (the one you used to sauté the vegetables is fine), add flour and stir for a few minutes on gentle heat.
  • Add milk gradually, stirring to a thick roux.
  • Blend the Broccoli mix, then add gradually to the roux, stirring continuously.
  • Continue to add Broccoli mix and stir on gentle heat until all combined and beginning to simmer.
  • If too thick, add some more milk or stock, do not boil.
  • Add chopped up blue cheese.
  • Season to taste
  • Serve and enjoy.

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