Friday, May 11, 2012

cream of broccoli soup... 1 hour

the goods:

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour
4 cups low-sodium chicken broth (vegetable broth for vegetarian)
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add flour and cook, stirring, until combined, 1 minute. Whisking constantly, add chicken broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids); return to pot as pureed. Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water if desired.

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