Ingredients Jump to Instructions ↓

  1. 4 cups chicken broth

  2. 2 to 2-1/2 pounds fresh broccoli spears, cut into florets

  3. 1/2 cup chopped green onions

  4. 1 tablespoon canola oil

  5. 1/4 cup all-purpose flour

  6. 1 teaspoon salt

  7. 1/4 teaspoon ground nutmeg

  8. 1/8 teaspoon pepper

  9. 1 cup half-and-half cream

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes. Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside. In a small bowl, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Gradually stir in broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally. Yield: 4 servings.


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