Broccoli Soup By: Becky C.
I'm honored to contribute one of my favorite recipes in support of my beautiful friend Anna. Nourishment for the body and soul.
- 1 large head of broccoli
- 6 Tbsp butter
- 1/2 c flour
- 6 c chicken stock
- 1/2 c plain yogurt
- 1/2 c heavy cream, light cream, or milk
- 1/4 tsp salt
- 1 tsp dried tarragon
- 1/4 tsp ground nutmeg
- Add All Ingredients
Wash the broccoli and trim off 1 cup of the florets and reserve for a garnish.
Cut the rest of the broccoli into small pieces, including the stems.
In a large steamer, steam the broccoli pieces for about 5 minutes or until crisp tender. Set aside
Steam the garnish florets and set aside.
Melt the butter in a large saucepan.
Add the flour and cook over low heat for 1 minute while the mixture bubbles.
Add the stock and cook, stirring with a whisk until the mixture begins to boil and thicken.
Add the broccoli pieces and simmer on low heat for 10 minutes.
In batches, process the soup in a blender until smooth. Return the soup to the saucepan and bring just to a boil.
Add the yogurt, cream, salt, tarragon and nutmeg
Garnish with the reserved broccoli florets and serve.
- Servings: 8
Amount per serving:
- Calories: 205
- Fat: 13 g
- Sodium: 530 mg
- Protein: 7 g
- Calcium: 91 mg
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