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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Creamy & rich. Ingredients:
1 bunch broccoli |
1/3 cup chopped onion |
2 cups chicken broth |
1 garlic clove, minced |
1/2 teaspoon thyme |
2 tablespoons butter |
3 tablespoons flour |
1/4 teaspoon white pepper |
1 1/2 cups half-and-half |
1/4 cup sour cream |
2 tablespoons chives, chopped |
Directions:
1. Cut flowerets from broccoli stems, peel & dice stems.
2. Place broccoli, stems & all, onion, broth, garlic and thyme into a 3 qt saucepan & cover.
3. Bring to a boil, reduce heat and simmer 15 minutes or until broccoli is tender. Cool slightly.
4. In a blender puree broccoli mixture. Set aside.
5. Melt butter in a large saucepan over medium heat.
6. Stir in flour. Cook 2 minutes, stirring constantly. Add white pepper and half-and-half.
7. Stir constantly until just thickened.
8. Stir in broccoli puree, heat through.
9. Ladle into soup bowls and top with sour cream and sprinkle with chives.
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