Cream of Broccoli Soup
Ingredients:
| ½ | large onion, chopped |
| 2 | cloves garlic, minced |
| 2 | tablespoons oil |
| ¾ | teaspoon rosemary, slightly crushed |
| 4 | cups chicken stock, low salt |
| ¾ | pound broccoli (about 5 or 6 cups) |
| 1 | teaspoon salt |
| ½ | teaspoon black pepper |
| ½ | teaspoon nutmeg |
| 4 | tablespoons butter |
| ¼ | cup flour |
| ¾ | cup half-and-half |
Heat 2 tablespoons oil in a 3‑quart pot. Add onion and sauté until soft. Add garlic and rosemary, cook a minute more, then add the chicken stock and bring to a boil.
Chop broccoli into bite-sized pieces while waiting for stock to boil. Add the broccoli, salt, pepper, and nutmeg. Return to a low boil and cook about 6 minutes. (Broccoli should remain a bright green.)
While broccoli is simmering, melt 4 tablespoons of butter in a small saucepan. When it starts to sizzle, add flour and stir until bubbly. Cook about a minute, then stir the roux into the broccoli. Stir until thickened, about two more minutes.
In batches, process the soup in a blender until smooth (about 45 seconds each batch). Return the soup to the pot over medium heat. Stir in the half-and-half and cook until heated through.
Options: serve with sour cream, shredded cheese, and garnish with small broccoli florettes.