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2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3
minutes over low heat, stir constantly. Cool. Set aside. If using
broccoli: Wash and trim off tough part. Separate and cut into 1/2
inch pieces. In a large saucepan saute onion in 2 tablespoons butter
until tender. Stir in broccoli, cover and cook 3 minutes. Stir in
stock or broth, heat to simmering. Stir small amount of liquid into
cooked flour and butter mixture until smooth; return mixture to
saucepan; stirring until smooth. Simmer, covered until broccoli is
tender, about 30 minutes. Remove from heat, cool slightly. Puree in
electric blender, return to saucepan. Blend cream into soup. Taste
and salt and pepper if needed. Serve.
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