Paula Johns's Recipe

Browned Roux Cream of Broccoli Soup

Category: Soups

1 quart chicken stock
1/2 cup chopped onion
1/2 pound broccoli, coarsely chopped
2 cups milk
2 cups heavy cream
1 bay leaf
1 stick butter or margarine
1/3 cup all purpose flour

Bring stock, onion and broccoli to a boil, reduce heat to a simmer and cook until broccoli is tender. Strain, saving the stock.

Puree broccoli mixture in a blender or food processor and return to pan. Stir in milk, cream and bay leaf and bring to a boil. Stir in reserved stock. Let simmer for about 3 minutes. Melt the butter in a saucepan over medium heat. Stir in the flour and whisk until smooth and a light brown. Gradually add this roux to the soup, stirring and keeping at a simmer, until thickened as desired. Makes 8 servings.