Cream of Broccoli Soup

Finished doing a little prep work one day and had extra broccoli stems lying around. Why waste? Broccoli soup sounds wonderful!

• Ready In: 30 mins
• Serves: 8
• Yields: 64 oz

Ingredients

• 1  lb broccoli stem, medium dice
• 4  ounces  white onions, small dice
• 1⁄2 gallon heavy cream
• 4  ounces butter
• 2  ounces flour
•  salt, to taste
•  white pepper, to taste

Directions

1. Sautee the broccoli stems and onion in 1/2 of the butter.
2. When onion is translucent add the heavy cream and bring to a boil.
3. Reduce to a simmer and let sit.
4. While soup is simmering make a roux with the remaining butter and flour.
5. To make roux: melt butter in saute pan then add flour.
6. Stir until smooth.
7. Add roux to soup and let simmer for 5 minutes.
8. Add salt and pepper to taste.
9. Remove from heat and blend until smooth.
10. Serve and enjoy!
11. Note: You can add cheese, bacon, and garlic to recipe as well. Unfortunately I didn't have any of those in house when I made the soup, so I just used what I had.