Berkley's Broccoli Soup

Introduction

This is a delicious soup from Berkley's mom, Layla. 

Ingredients

• • 4 tablespoons butter, room temperature

  • 1 1/2 pounds fresh broccoli

  • 1 large onion, chopped

  • 1 carrot, chopped (more can be used if less broccoli is available)

  • 1 stalk of celery (optional)

  • Salt

• Freshly ground black pepper

  • 3 tablespoons all-purpose flour

  • 4 cups low-sodium chicken broth

  • 1/2 cup cream

Process

Melt 4 tablespoons butter in heavy medium pot over medium-high heat.

Add broccoli, onion, carrot, salt and pepper and saute until onion is

translucent, about 6 minutes. Add the flour and cook for 1 minute,

until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in

cream. With an immersion blender, puree the soup. Add salt and pepper,

to taste, and then replace the lid back on the pot.

Hints

Right before serving, once the soup has been placed into the bowls put a dollop of sour cream or a swirl of fresh cream in the soup.  This provides a lovely presentation!