Judy's Cream of Broccoli Soup
Basic and simple recipe for cream of broccoli soup with excellent results.
1/2 cup water
2 teaspoons salt - divided use
1 1/2 pounds broccoli, trimmed, cut into 2-inch pieces
2 cups chicken broth
1/4 cup butter
1 cup chopped onion
1/4 cup all-purpose flour
3 cups half-and-half (light cream)
- Bring water to a boil in large heavy-bottomed pan over high heat. Add one fourth of the salt. Add broccoli, reduce the heat to medium-low, cover and simmer for 15 minutes or until tender; drain.
- In a blender, combine drained broccoli with chicken broth and blend until smooth. Set aside and keep warm.
- In a medium heavy saucepan, melt butter over medium-high; add remaining salt. Sauté onion until tender and beginning to turn golden, about 7 minutes; gradually sprinkle flour into the pan, stirring constantly, until onions are coated and flour is beginning to become fragrant, another 3 minutes or so.
- Stir in half-and-half (light cream). Heat just to boiling, stirring constantly; turn heat down slightly and keep at a full simmer for 1 minute. Pour thickened half-and-half (light cream) mixture into the broccoli mixture and stir well. Serve warm.
Makes 6 servings.