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W.H. Smith Wines

Broccoli Soup

Recipe Date:
November 7, 2008
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 4 large bunches of broccoli, chopped
  • 6 tbsps butter
  • 3/4 cup all-purpose flour
  • 1 large onion, chopped
  • 1 tbsp salt
  • 1/2 tbsp freshly ground black pepper
  • 4 quarts chicken or vegetable stock
  • 1 pint half and half
Directions

Clean and chop broccoli. In a very large pot, bring the stock to a boil and add broccoli. Cook over high heat until broccoli softens, approximately 10 minutes. Remove broccoli from stock and set aside. Keep stock in pot for later step.

In a separate pot, sauteĢ onions in butter until softened. Add salt and pepper. Remove pot from heat and add flour slowly with a whisk. Add 2 c. stock to facilitate the mix. Cook mixture for 10 minutes. Remove from heat.

Add mixture to all but 2 cups of the broccoli in a blender or food processor. Add puree to remaining broth in first pot. Cook for 10 minutes. Add half and half and cook for 10 more minutes. Add 2 cups of reserved cooked broccoli at end, no additional cooking time required.