This broth is extremely rich and creamy in structure, nevertheless it includes very little genuine product. The butter and flour mixture — what’s called a roux — gives it physique and silkiness.
Source: Daily Meals, Apr 2012
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1/4 mug (1/2 stick) unsalted butter
1 method yellow onion, diced tiny
1/4 glass all-purpose flour (spooned and leveled)
4 cups reduced-salt poultry broth
1 lb broccoli, cut into florets, stalks peeled and sliced
1/4 glass weighty product
Coarse sea salt and soil pepper
In a medium container, burn butter more than medium sized. Put onion and prepare, mixing occasionally, till softened, 8 moments.
Include flour and cook, stirring, right up until combined, 1 minute.
Whisking constantly, put broth and 1 cup water and carry to a boil more than substantial. Decrease warmth and simmer, whisking occasionally, 10 minutes.
Include broccoli and provide to some simmer. Cook until broccoli is very soft, twenty or so minutes.
Transfer mix to a huge container. In batches, load a blender halfway with blend and puree right up until smooth to allow temperature to escape, remove cover from hole in lid, include lid with a recipe cloth, and maintain down firmly although mixing. Come back soup to cooking pot as pureed.
Put product and also heat above method right up until warmed via. Season with sodium and pepper. Slim with broth or water, if wanted.
To store soup, allow great, then deal with and refrigerate, approximately 1 day.