Lovely, rich soup made with my favorite vegetable. I made this tonight after a day of shopping in minus 0 degree winds and the first snowfall of this season. It was wonderful. It was warm and filling without being over heavy. I like the cheese just sprinkled on the top but if you would prefer you could certainly add and mix it into the soup.
MAKES: 8 servings
- 2 lbs broccoli
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 cup milk
- 1/2 cup light cream
- 1/8 teaspoon freshly grated nutmeg
- 6 tablespoons freshly grated parmesan cheese
- Hot pepper sauce (optional)
- Trim flowerets from broccoli and reserve.
- Put aside stems for another use.
- In a medium saucepan, combine flowerets and chicken broth.
- Bring to a boil; reduce heat.
- Cook, uncovered, over medium-low heat, until broccoli is tender, about 12 minutes.
- Meanwhile, in a heavy skillet, melt butter and saute onion until golden, about 8 minutes.
- Reduce heat to low and stir in flour and cook, stirring constantly, 2 minutes.
- Stir onion-flour mixture into soup.
- Heat to boiling; cook until thick.
- Remove from heat, and add salt and pepper.
- Transfer broccoli mixture to the container of a food processor and blend to desired creaminess, I like some very small chunks left.
- Transfer to clean pot. Add milk, cream, nutmeg, and dash of hot pepper sauce.
- Heat slowly to boiling, stirring constantly, and remove from heat.
- Serve at once.