Feasley's Recipes

Cream of Broccoli Soup

other~45 minPhoebe Butler’s recipe box

chicken stock · onion · broccoli · butter · flour · half and half · salt and pepper

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20 min active · 45 min total (times estimated)

Ingredients

  • 3 cups chicken stock
  • 1 small onion, chopped
  • 1 large bunch broccoli, chopped, stems and tops separated
  • 4 tablespoons butter
  • 5 tablespoons flour
  • Half & Half (amount not specified)
  • Salt & pepper to taste

Steps

  1. Cook the chopped onion in the chicken stock until soft.
  2. Stir in the broccoli stems and cook just until tender.
  3. Purée the onion, stems, and stock together in a blender.
  4. Put the butter into a soup pot and melt over medium heat.
  5. Add the flour and cook for 3 minutes, stirring constantly, to make a white roux. Do not allow it to brown.
  6. Add the broccoli-and-stock purée to the roux. Stir constantly until thickened, whisking if necessary to avoid lumps.
  7. Add the chopped broccoli tops and cook briefly.
  8. Thin to desired consistency with Half & Half and season to taste with salt and pepper.
  9. If making ahead, do not add the broccoli tops until after reheating [margin note; "reheating" partially illegible].