Cream of Broccoli Soup

Ingredients

• 1/4 cup (1/2 stick) unsalted butter

• 1 medium yellow onion, diced small

• 1/4 cup all-purpose flour (spooned and leveled)

• 4 cups low-sodium chicken broth

• 1 pound broccoli, cut into florets, stems peeled and chopped

• 1/4 cup heavy cream

• Coarse salt and ground pepper

Directions

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

• Add flour and cook, stirring, until combined, 1 minute.

• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

• Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.

• If you have an immersion blender you can blend directly in the pot but be careful of splashes.

• If you do not have an immersion blender: Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

• Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.