Cream of Broccoli Soup
Ingredients
The soup base
-
6
Tbsp
butter
-
1 ½
cups
finely chopped yellow onion
-
1
Tbsp
minced garlic
-
4
cups
low-sodium chicken broth
-
8
cups
broccoli florets
-
to taste
salt and black pepper
The thickening mixture
-
6
Tbsp
all-purpose flour
-
2
cups
half and half
-
2
oz
freshly finely shredded parmesan cheese
-
½
cup
ice
Instructions
- Melt 1 Tbsp of butter in a pot over medium heat.
- Sauté the onion until tender, about 6 to 8 minutes, then add garlic and sauté for 30 seconds.
- Pour in the broth and add the broccoli, seasoning with salt and pepper.
- Bring to a simmer, cover, and reduce heat to medium-low, simmering until broccoli is tender, about 6 to 10 minutes.
- In a separate saucepan, melt the remaining 5 Tbsp of butter and add flour, cooking for 1 to 2 minutes while stirring constantly.
- Slowly whisk in the half and half into the flour mixture, seasoning with salt, and cook until thickened.
- Once the broccoli is tender, remove the soup from heat and add ice to stop the cooking.
- Use an immersion blender to puree the mixture until smooth.
- Stir in the white sauce mixture and serve warm.
Nutrition Facts (estimated)
Servings
5
Calories
422
Total fat
29g
Total carbohydrates
30g
Total protein
14g
Sodium
818mg
Cholesterol
80mg
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