A fast and delicious cream of broccoli soup.
2 heads broccoli, chopped
4 c chicken broth
3 T unsalted butter
3 T flour
1 yellow onion, chopped
1 c milk or half-and-half
dash grated nutmeg
salt and pepper
In a large pan bring the chicken broth to a boil and add broccoli. Cook 15 minutes or until broccoli is very tender. Strain broccoli into a colander set over a bowl, keeping the broth.
Back in the pan, over medium heat melt the butter and saute the onion for 10 minutes or until very tender. Sprinkle over the flour and cook, stirring for 2 minutes. Add the warm reserved chicken broth and whisk well to mix, add the milk and bring to a boil. When it has come to a boil and begins to thicken, add the broccoli, a dash of nutmeg and salt and pepper as desired.
Simmer for 10 minutes then puree off the heat using an immersion blender. Or use a bar blender: ladle soup into the blender only 1/3 full, close lid of blender but remove center piece, place a towel over the blender and puree. The towel and the air hold will prevent the hot soup from erupting all over the kitchen as it purees. Hot foods expand in the blender. Pour blender contents into a smaller clean pan, and repeat until all the soup has been pureed. Return the soup to a simmer, check seasoning and serve with a dollop of sour cream.