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Cream of Broccoli Soup
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3 tbsp. butter
1 sm. chopped fine
1 clove garlic, fine chopped
3 tbsp. flour
2 cans (13 3/4 oz.) chicken broth
1/2 c. water
2 boxes frozen broccoli or 4 c. fresh
chopped broccoli
1/4 tsp. thyme
1/4 tsp. pepper
1 c. heavy cream
1 1/2 c. white cheddar cheese,
shredded
Sliced cherry tomato for garnish
Melt butter. Add onion and garlic, saute until transparent. Sprinkle flour into saute, cook for 3 minutes. Add broth and water. Bring to a boil. Reserve 1 cup broccoli florettes. Add balance of broccoli to blender. Chop until fine. Add chopped broccoli and spices to broth mixture. Bring to boil. Add cream, stir in florettes and bring to boiling point and let set 2 to 5 minutes. Preparation time: 30 to 40 minutes. Serves: 6 to 8.
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