This is a great way to use up broccoli from your refrigerator or buy broccoli off the mark down rack at the store.
- Recipe YieldServes 6-8
- 4 cups chopped broccoli
- 2 Quarts chicken stock
- 2 T Butter
- 2-3 medium potatoes peeled
- 2 cloves garlic
- 1 small onion
- 1 cup cream or half & half
- 3 T cornstarch
- salt & pepper to taste
In a large stock pot add the chicken broth, butter, potatoes, onion and salt and pepper. Simmer on low for 20-30 minutes till potatoes are soft.
Add the chopped broccoli (I use the top part of the stem too)
White wine, and simmer for 15-20 minutes till broccoli is soft.
Pour into food processor (in several batches) and puree till smooth.
Return soup to pot and add 1 cup of cream or half-n-half
Disolve 3 T cornstarch in 2 ounces of COLD water and pour into soup to thicken
Simmer for an additional 3-5 minutes.
Top with some shredded cheddar cheese and chopped parsley.
Serve with some crusty bread.