Cream of Broccoli-Crab Soup Recipe

ingredients

2 heads broccoli, chopped
1 onion, chopped
2 cans crab meat, drained
OR
1/2 pound fresh cleaned crab meat
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk (I use evaporated)
2 cups half-n-half cream
2 tablespoons chicken bouillon granules
1/4 teaspoon salt (more if needed)
1/8 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1 pinch thyme

directions

Cook broccoli in a saucepan of water until just tender (do not overcook); drain, then pulse in a food processor.

In a large saucepan over medium-high heat, saute onion in butter, until tender. Add flour, cook and stir to make a roux.

Slowly add milk, stirring constantly, until soup base thicken. Reduce heat; add broccoli, cream, chicken bouillon, salt, pepper, cayenne, and thyme. Fold in crab meat, heat thoroughly.

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