2 Tbsp unsalted butter 1/2 cup onion, diced 1/2 cup celery, diced 1 leek, sliced 2 cloves garlic, minced 2 Tbsp flour 1 cup whole milk 1 cup low salt chicken stock 1/8 tsp baking soda 6 cups broccoli florets, stems and stalks cut into 1 inch pieces (1 large head of broccoli) 2 ounces grated parmesan cheese 1 Tbsp lemon juice salt & pepper to taste grated cheddar cheese (for garnish)
Melt butter in a large pot over medium heat. When foaming subsides add onion and celery and cook until translucent (5 minutes). Add leek and garlic and stir until fragrant about 1 minute. Add flour and stir constantly until it is completely absorbed about 1 minute. Slowly add milk whisking constantly. Add chicken stock, baking soda and broccoli. Bring to a boil, reduce heat and simmer 20 - 25 minutes until the broccoli is cooked through and tender. Season with salt & pepper.
Working in batches purée soup in a blender. Start on lowest speed and increase to pureé making sure you don’t over fill the blender as heat can build up and create pressure. Pass the soup through a fine mesh sieve. Place back on burner add parmesan cheese and lemon juice. Top with grated cheddar cheese.
This makes a thick soup (which I love) add more chicken stock to reach the consistency you prefer.
If you want pieces of broccoli in the soup remove approximately 1 cup of broccoli when they are fork tender during the simmer phase at about 8 minutes.Then add back to the soup after you’ve pureed it.