Cream of Broccoli Soup

“It doesn’t need that much butter!” Yes, that’s me yelling at the T.V. again during a cooking show. While watching cooking shows got me through a difficult pregnancy, yelling at cooking shows gets me through a difficult day of parenting. Cooking shows seem to fall into one of two categories—the smiling, laughing, look-at-me-I’m-adding-more-butter-shows, and the what-else-can-we-do-with-quinoa-shows. I can’t get either to work for me, so I’m developing my own categories. The first one is going to be titled, “What is the smallest amount of butter and half and half I can put into this and still make it taste really, really good?” (For those tracking the answer, it’s two tablespoons and one pint, respectively). After a year of making this soup, I realized the obvious: it works with cauliflower or asparagus, too. As we Gen X’ers used to say in the day: “duh.”

makes five servings

2 tablespoons butter

2 tablespoons flour

1 onion, chopped

1 32-ounce box of chicken broth

1 head broccoli, chopped into pieces with about a half cup of small florets set aside

1 pint half and half

salt and pepper

Melt butter in a soup pot, adding chopped onion and flour to form a paste. Add broth and bring to boil. Add chopped broccoli (but not the florets that were set aside). When broccoli is tender, after a few minutes, turn down the heat, and scoop out the broccoli and onion and puree in a blender with some liquid (be careful, hot liquid expands and can come out the top). Put back into soup pot, along with the florets and half and half. Warm soup through, adding salt and pepper to taste.

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