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
INGREDIENTS:

• 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)

DIRECTIONS:

1. Trim flowerets from broccoli and reserve.
2. Put aside stems for another use.
3. In a medium saucepan, combine flowerets and chicken broth.
4. Bring to a boil; reduce heat.
5. Cook, uncovered, over medium-low heat, until broccoli is tender, about 12 minutes.
6. Meanwhile, in a heavy skillet, melt butter and saute onion until golden, about 8 minutes.
7. Reduce heat to low and stir in flour and cook, stirring constantly, 2 minutes.
8. Stir onion-flour mixture into soup.
9. Heat to boiling; cook until thick.
10. Remove from heat, and add salt and pepper.
11. Transfer broccoli mixture to the container of a food processor and blend to desired creaminess, I like some very small chunks left.
12. Transfer to clean pot. Add milk, cream, nutmeg, and dash of hot pepper sauce.
13. Heat slowly to boiling, stirring constantly, and remove from heat.
14. Serve at once.

Tags: broccoli soup, creamy broccoli soup, Soup, vegetable soup