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Broccoli Cream Soup Recipe

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This recipe for Broccoli Cream Soup, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marilyn Barton

Category:
Category:

Ingredients:  
Ingredients:  
5 tablespoons unsalted butter

1 medium onion, chopped

1/4 cup plus 1 tablespoon flour

4 cups chicken broth

1 head broccoli (about 1 3/4 pounds) trimmed and cut into florets, peel and cut stems crosswise into 1/2 inch-thick pieces

Coarse salt and freshly ground pepper

1/2 cup heavy cream (optional)

Directions:
Directions:
1. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
2. Pour in stock, whisking until fully incorporated, and bring to boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.
3. Add broccoli stems and season with salt and pepper. Return to a boil, stirring to combine. Add florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mask with the back of a spoon, 10-20 minutes.
4. Use an immersion blender to blend, straining out any big chunks.
5. Set pot of soup over low heat and whisk in cream, if desired. Thin with more broth or water if necessary. Season with salt and pepper. Serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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