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Ingredients
- 2 lbs broccoli
- 1/2 lb butter
- 2 cups flour
- 1 cup cream (can use milk but I prefer the richness of cream)
- 1 tablespoon chicken base
- 1/2 teaspoon pepper
Method
- Boil broccoli in water until it is tender, about 10 minutes.
- Melt butter in a soup pot. Whisk in flour to create a roux.
- To prepare soup base, gradually whisk in hot water, taken from the boiled broccoli to the roux. This will determine the thickness of the soup. For a thinner soup, add more water.
- In blender, blend broccoli with cream, until mixture is smooth. Add cream slowly as you may not need more or less than one cup. Add to soup base.
- Season to taste with chicken base and pepper.
