2 TBSP butter
2 TBSP flour
1 (10oz) bunch fresh broccoli
1 small onion finely chopped
1 quart chicken stock
1/2 cup heavy cream
salt and Pepper
melt 2 TBSp butter in a small pain. Stir into flour. Cook 3 minutes over low heat. Stir constantly. cool. Wash and trim broccoli. Separate stalks. Chop into 1/2 inch pieces. saute onion in remaining butter in large pot. Stir broccoli. Cover and cook 3 minutes. Stir in stock. heat and simmer. Stir in a small amount of voux until smooth. Return mixture to pain stirring until smooth. Simmer covered until broccoli is tender, about 30min. Remove from heat. cool. puree in container of electric blender. Return to pani. Blend cream into soup. S&P to taste.
2 TBSP flour
1 (10oz) bunch fresh broccoli
1 small onion finely chopped
1 quart chicken stock
1/2 cup heavy cream
salt and Pepper
melt 2 TBSp butter in a small pain. Stir into flour. Cook 3 minutes over low heat. Stir constantly. cool. Wash and trim broccoli. Separate stalks. Chop into 1/2 inch pieces. saute onion in remaining butter in large pot. Stir broccoli. Cover and cook 3 minutes. Stir in stock. heat and simmer. Stir in a small amount of voux until smooth. Return mixture to pain stirring until smooth. Simmer covered until broccoli is tender, about 30min. Remove from heat. cool. puree in container of electric blender. Return to pani. Blend cream into soup. S&P to taste.
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