Cream of Broccoli Soup

Servings: 4

Ingredients:

• 3/4 cup onion, finely diced
• 2 cloves garlic, eminced
• 4 cups broccoli, stems peeled and diced; florets separated into small pieces and separated from stems
• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups milk
• 1 tablespoon coarse salt, or to taste
• 1 teaspoon black pepper, or to taste
• 4 ounces of cream or as needed

Directions:

1. Melt the butter in a small-sized pot over medium-low heat. Add the onions and garlic along with a pinch of salt.  Gently sweat until the onions are translucent, about 10 minutes.
2. Add the broccoli stems and stir to coat with the fat. Continue to sweat for a few minutes until softened.
3. Next, singer with the flour and stir to combine. Temper in the milk a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Stir often to make sure the bottom does not scorch.
4. Once the stems are nearly tender, add the florets along with a good pinch of salt. Let the soup gently simmer until the florets are tender and cooked all the way through.
5. Transfer the soup to a blender and blend until smooth. You may need to do this in batches. Return the soup to a clean pot and bring just to a simmer. Season to taste with salt and pepper and temper in the cream, if using. Serve in warmed bowls.

Note: Either soup can be garnished with a variety of toppings such as grated cheddar cheese, bacon bits or toasted almonds.