Cream
of Broccoli Soup
By Chris Heller
2 quarts chicken stock
1/4 cup chopped yellow onion
2 sliced carrots
1 large bay leaf
1 stick butter
Approx. 1/4 cup flour
6-8 cups of broccoli
1/4 cup light cream
1/4 cup chopped parsley
salt and pepper to taste
Add broccoli to boiling salted water and cook until just tender.
Drain thoroughly and set aside uncovered. Bring chicken stock to
slow boil. Add onion and carrots and bay leaf. Simmer 10-15
minutes. In a sauce pan, melt butter. At medium heat,
slowly whisk flour into melted butter until bottom of pan begins to
appear. Whisk flour/butter mixture (roux) slowly into gently
boiling stock until thickened. Lower heat under soup as it
thickens. Add broccoli and parsley. Adjust seasoning.
Add cream.
