Why recepie famous for?
This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg. When it comes to broccoli recipes, this is one of my favorite.
Ingredients
4 cups chicken broth
2 to 2-1/2 pounds fresh broccoli spears, cut into florets
1/2 cup chopped green onions
1 tablespoon canola oil
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream
Instructions
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 pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally.
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