| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 20 min | 35 min |
Servings
4
Ingredients
3 tablespoons Butter
2 cups Broccoli stems medium dice
1/4 cup Onions small dice
1/4 cup Celery small dice
1/4 cup All Purpose Flour
2 cups Chicken stock
1 cup Broccoli florets
1/2 cup Heavy cream
TT Salt and Pepper TT= To Taste
2 tablespoons Parsley chopped
Service
1/4 cup Sour cream
2 tablespoons Heavy cream
1 pinch Salt
Directions
Place the butter in a medium size sauce pan and put over medium heat. Add the broccoli stems, onions and celery and stir while cooking until the onions are translucent. Add the flour and stir until mixed. Slowly add the chicken stock while stirring. Raise the heat to high and bring to a boil the drop down to a simmer for about fifteen minutes. Add the broccoli florets and simmer for an additional five minutes. Puree the soup until smooth then add the heavy cream and stir in. Season to taste with salt and pepper then divide into four bowls. Garnish with your chopped parsley and serve. Enjoy!
- Optional garnish: Mix the sour cream, heavy cream and salt together. Place in a small squirt bottle. I do a zig zag design on my soup with the mixture but you can make any design you like.
