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Category: Soups
Prep Time: Cook Time: Total Time:
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.
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Browned Roux Cream of Broccoli Soup
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Category: Soups
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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