Cream of Broccoli Soup II
ready in: 30-60 minutes
recipe id: 6313
cook method: stovetop
3 cups chicken broth
2 medium onions, chopped
4 cups broccoli cuts fresh,
16 ounces frozen broccoli cuts
1 teaspoon thyme
1 bay leaf
2 cloves garlic
4 tablespoons butter or margarine
2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk, half and half, or evaporated milk
Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves.
Bring to a boil. Simmer, partially covered, for 10 minutes. In a small saucepan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens.
Remove and discard bay leaf from broccoli/broth mixture. Puree in batches in blender or food processor for 30 seconds, or until very smooth.
Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. Serve hot.
Recipe Source: King Arthur Flour
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