Soups: Cream Broccoli 19 by Recipe Cottage

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	Cream Broccoli 19

		Cream of Broccoli Soup Yield: 4 Servings 1 bunch broccoli 3 c chicken broth 1/4 c unsalted butter 1 onion, chopped 1 clove garlic, minced 2 T flour 1 c milk fresh grated Parmesan cheese Separate the broccoli stalks and cut off the flowerettes. Peel the stems and the chop them. In a soup pot, cook the broccoli in the chicken broth until tender, about 10 mins. Place half the butter in a frying pan and saute the onion and garlic until it is translucent. Add the onion to the broccoli while it's cooking. Place batches in a food processor and puree. Return to the pot. Melt the remaining butter in a separate saucepan. Whisk in the flour and then add the milk. Stir well over low to med. heat until the sauce thickens. Add this miture to the prepared soup and simmer for approximately 15 mins. Add parmesan cheese to taste. For a creamier soup you can use half-and-half or evaporated milk.