Cream of Broccoli Soup
Cream of Broccoli Soup
Equipment
- Blender
Ingredients
Roux
- 2 Tbsp butter or margarine
- 2 Tbsp flour
Soup
- 1 bunch fresh broccoli
- 1 small onion finely chopped
- 1 Tbsp butter or margarine
- 1 qt chicken stock or broth
- 1/2 cup heavy cream warmed
- salt and pepper to taste
Instructions
- Prepare the roux: melt 2 Tbsp butter or margarine in a small saucepan; stir in the flour. Cook 3 minutes over low heat, stirring constantly; cool.
- Wash and trim the broccoli; separate the stalks. Reserve several florets for garnish; chop the remainder into 1/2-inch pieces.
- Saute the onion in the remaining butter in a large saucepan until tender. Stir in the broccoli; cover. Cook 3 minutes.
- Stir in the stock or broth; heat to simmering. Stir a small amount into the cooked roux until smooth; return the mixture to the saucepan, stirring until smooth. Simmer, covered, until the broccoli is tender (about 30 minutes).
- Remove from heat; cool slightly. Puree in a blender; return to the saucepan.
- Blend the cream into the soup. Taste; add salt and pepper if needed.
- Cook the reserved florets in boiling salted water until tender. (You can mix these into the pureed mixture.)
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