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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This soup has a wonderful fresh flavor. I've never had a better broccoli soup.Beth Hart, Walworth, New York Ingredients:
9 cups fresh broccoli florets |
4 cups chicken broth |
1 medium onion, chopped |
8 tablespoons butter, divided |
1 bay leaf |
3/4 teaspoon salt |
3/4 teaspoon white pepper |
1/4 teaspoon onion salt |
1/4 teaspoon garlic salt |
pinch each dried basil, thyme and rubbed sage |
dash hot pepper sauce |
7 tablespoons king arthur unbleached all-purpose flour |
2 cups milk |
1 cup buttermilk |
1/2 cup heavy whipping cream |
Directions:
1. In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
2. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf. Yield: 8 servings (about 2 quarts).
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