Culinary School Update: Cream of Broccoli Soup and Pate A Choux

Good for cold days.

This week in cooking class, we made brown stock and Cream of Broccoli soup.  The recipe calls for 2 cups chicken veloute, which is a roux thickened chicken stock, as my mother correctly guessed.  In class, we just added flour to the sauteed veggies, and added the 2 cups of chicken stock on top.  My friend Delia suggested that I post the recipe:

Cream of Broccoli Soup

3/8 oz butter

1 1/2 oz onion, medium dice

3/8 oz celery, medium dice

3/8 lb broccoli, chopped

2 cups chicken veloute

1 cup chicken stock

3 fl. oz heavy cream

salt and pepper

blanched broccoli florets for garnish

Over low heat, sweat the onions, celery, and broccoli in the butter, without browning, until they are nearly tender.

Add the chicken veloute (or sprinkle the veggies with flour and add chicken stock). Bring to a simmer, and cook until the veggies are tender, and the stock begins to thicken, approximately 15 minutes.  Skim the surface periodically.

Puree the soup, then strain through a chinoise, if desired.

Return the soup to the stove and thin it to the correct consistency with additional chicken stock.  Bring the soup to a simmer and add hot cream and salt and pepper to taste.  Garnish!

*This was good- it was nice and thick, and I did choose to strain mine to give it a nice, clean texture. 

~

In baking class, we made Pate A Choux.  

From this dough, we made cream puffs, chocolate eclairs, and profiteroles.

 Cream Puff.

The cream puffs were filled with pastry cream, which was then topped with whipped cream (chocolate or vanilla).

 

Chocolate Eclair.

The chocolate eclairs were piped with pastry cream, and dipped in chocolate ganache.

They were good, but really rich.