Broccoli simmered with onion and garlic in chicken broth, blended smooth and enriched with a half-and-half roux. A creamy soup that keeps its fresh green flavor.
Author:Dorothy Miller
Ingredients
Scale
70g unsalted butter (divided)
172g sweet onion, chopped
3 garlic cloves, minced
720ml chicken broth
575g fresh broccoli florets
¾ tsp kosher salt
½ tsp ground black pepper
3 tbsp all-purpose flour
480ml half-and-half
Instructions
Sauté aromatics: Melt 2 tbsp butter in pot over medium heat. Add onion and garlic. Cook 3 mins.
Simmer broccoli: Add broth, broccoli, salt, and pepper. Simmer 5-6 mins covered until tender.
Blend: Carefully blend in batches until smooth. Return to pot.
Make roux: In a pan, melt remaining butter. Whisk in flour. Cook 1 min. Add half-and-half slowly, whisk until thick.
Combine: Stir cream mixture into soup. Season to taste. Serve hot.