Broccoli, veggies and chicken stock are blended together with a thick and creamy roux in this recipe for cream of broccoli soup. Serve with sliced warm bread and butter and a swirl of double cream.
- 2 tbsp. butter
- 1 white onion
- 1 celery stalk
- 750g broccoli
- 750ml chicken stock
- 3 tbsp. butter + 3 tbsp. plain flour
- 500ml milk
- 1/2 tsp. each salt and black pepper
Finely chop the onion and celery stalk. Chop the broccoli into florets and chop the stalk, too.
Heat butter in a large saucepan and add the onion and celery. Fry for 5-10 minutes or until softened and tender. Add the broccoli and chicken stock, bring to the boil, then simmer for 10 minutes or until the broccoli is tender. Puree using a blender.
Heat butter in a saucepan. Once frothy, add the flour. Stir to combine and cook over a medium heat for 3-4 minutes. Gradually stir in the milk, incorporating a little bit at a time, until combined. Stir constantly so that there are no lumps. Simmer for 5 minutes, then add to the broccoli puree mix.
Stir to combine, then warm through for a minute or two. Season with salt and pepper.