Cream of Broccoli Soup

Serves 4

You can cut this recipe in half for 2 people, but why? The two of us ate it all!

4 oz. (113g) or ½ stick of butter

1 medium yellow onion, finely chopped

¼ cup all-purpose flour

5 cups (1.24l) chicken broth

1 pound (500g) fresh broccoli, forets and stems, chopped

¼ cup (100g) heavy cream

  1. In a medium pot over medium heat, melt butter and add onion. Cook, stirring occasionally until golden.
  2. Add flour and stir until combined.
  3. Whisking constantly, add broth and bring to a boil. Simmer, stirring occasionally, for 10 minutes.
  4. Add broccoli and simmer until very tender, about 20 minutes.
  5. In batches, add mixture to a food processor or blender and process. Return each batch to the pot.


  1. Add cream to pureed mixture and heat on medium until ready to serve.
  2. To store, cool and place in refrigerator for up to 1 day. Re-heat before serving.

Source: Everyday Food (Sarah's Kitchen), date unknown

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