cream of broccoli soup

Butterfield’s Cream of Broccoli Soup

As a student, I worked as a middleman line-cook at a fantastic restaurant named Butterfield’s. Though known for their prime rib, they had many wonderful recipes, some of which are featured in this food blog. I recently came across another of their recipes for Cream of Broccoli Soup and here it is!

Butterfield's Cream of Broccoli Soup

  • Servings: 10
  • Difficulty: easy
  • Print


  • ½ lb butter
  • 1 C flour
  • 3 Ts garlic salt
  • ½ T white pepper
  • ½ C dry sherry
  • ¾ Gallon milk
  • 3 Ts chicken base
  • 2 lbs broccoli crowns, steamed
  • 1 small bunch fresh parsley, for garnish
  • Instructions

    1. In a large soup pot, make a light-colored roux using the butter and flour.

    2. Stir in milk, seasonings, and sherry.

    3. Heat well until mixture begins to thicken.

    4. Stir in broccoli.

    5. Allow to cool. Then, using a blender, puree the soup mixture using the pulse setting until large pieces of broccoli are reduced.

    6. Return the mixture to the soup pot and re-heat.

    7. Serve with a sprig of parsley as garnish.


    Steve D.

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