by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
March is the tail end of winter and on those cold evenings I really enjoy hardy cream-based soups. This recipe is very easy to prepare and has a rich elegant flavor. Accompanied with a nice hunk of sour dough bread, it’ll leave you warm and fuzzy.
Ingredients
• 6 tablespoons butter
• ⅔ cup flour
• 2 tablespoons butter
• ¼ cup chopped onion
• 4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
• 6 cups chicken broth (or you can use the 49 1/2 oz can)
• ¾ cup half-and-half
• 1 teaspoon salt
• ¼ teaspoon pepper
Instructions
- In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside
- In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
- Use an immersion blender or Cuisinart to puree the soup to a nice creamy texture.
- Last, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
- You can substitute cauliflower or broccoflower in place of the broccoli.
