Best Broccoli Soup
- 1 lb. broccoli crowns (you can mix with cauliflower)
- 1 C. broccoli stems
- 1 lg. chopped carrot, optional
- 3-4 cans chicken or vegetable broth
- 1/2 C. light cream or fat-free evaporated milk
- 1 sm. onion or shallot
- 4 Tbs. oil
- 4 grinds black pepper
- pinch salt
- sour cream for garnish
Blanch broccoli and carrot in boiling water about 3 minutes. Remove and drain well.
Roast broccoli (crowns and stems) along with carrot and 3 tablespoons of oil in preheated 400-degree oven. Cook until golden (be sure not to burn).
Meanwhile, in sauté pan, cook onion in remaining oil. Cook until tender but not brown. Add flour and cook about 5 minutes to remove raw flour taste. Add milk and cook until it starts to thicken a bit. Add broth (you can use 4 cans if you like your soup thinner) and heat through. Add roasted broccoli along with remaining ingredients. Cook until it starts to thicken.
Puree in blender and adjust seasonings. Serve with dollop of sour cream if desired.