- 4 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups chicken broth
- 1 1/2 cups half-and-half cream
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour, salt, and pepper until blended.
- Gradually stir in the chicken broth and bring to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Stir in the cream and broccoli florets. Simmer for 10 minutes or until broccoli is tender.
- Puree the soup in batches in a blender or food processor. Return to the saucepan and heat through.
soup
broccoli
creamy
cream
vegetarian
dinner