Cream of Broccoli Soup Inspired by Gordon Ramsay

Cream of broccoli soup should taste green. This one, inspired by Gordon Ramsay, keeps it that way by stopping the cooking the moment the broccoli turns tender.

It starts with onion and garlic softened in a little butter, then the broth and florets go in, covered, for just a few minutes of simmering. Any longer and the color dulls to olive and the flavor goes flat. Blend it in batches, never filling the blender more than halfway with hot liquid, and hold the lid down with a folded towel, since steam builds pressure fast.

Rather than stirring cream straight in, the soup is thickened with a quick roux. The remaining butter melts in a separate pan, the flour cooks in it for a full minute to lose its raw taste, and the half-and-half is whisked in slowly until thick. Stirred into the blended soup, it turns the whole pot velvety.

Taste before serving. Broccoli soaks up salt, so it often needs a pinch more than you expect. Vegetable broth works in place of chicken broth for a vegetarian pot, with a slightly lighter flavor.

You can reach the rest of these from the cold-weather dinner round-up.