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Time: 50 min | Yields: 5

This is a great broccoli soup. You can turn this into the famous cheesy broccoli soup, or you can keep it as-is for a delightfully creamy soup.

Ingredients

  • 1 sweet onion, diced
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 4 cups broccoli pieces (cut into 1-inch pieces)
  • salt to taste
  • 2/3 cup cream
  1. Sauté the onion in the butter. Add the flour and cook while stirring until the butter and flour are combined into a thick paste. The cooking should only last a minute or two and the flour should not be browned.
  2. While still cooking, pour a little of the stock into the flour and stir to dissolve. Gradually add the rest of the stock, stirring with each addition. Continue cooking until the base simmers–which is bubbling, just below the boiling point. It will thicken as it cooks to the consistency of a light sauce.
  3. Add the broccoli and cook for 15 to 20 minutes or until the broccoli is soft enough to mash easily.
  4. Pour the soup into a blender in batches, two or three cups at a time, and puree until the broccoli is smooth. Pass the pureed soup through a strainer to catch any lumps. Press the lumps through the strainer with the back of a spoon. Discard any solids.
  5. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

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Recommended Resources

Learn more at the Cream Soups and Chowders Resource Center.

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