- 1 bunch broccoli (about 1 ¼ lb) tough stems peeled, florets and stems coarsely chopped
- 2 C milk, plus 1 C if needed
- 2 C chicken broth
- 3 Tbsp butter
- 3 Tbsp flour
- Salt and pepper
- ½ C heavy cream
Steam broccoli over boiled water for about 5 minutes. Remove broccoli and let cool. Transfer to a food processor and process until finely chopped.
In separate saucepans, warm the 2 cups milk and the broth over low heat. In a large, heavy pot, melt the butter over medium-low heat. Stir in flour until blended. Whisking constantly, gradually add the hot milk. Cook, stirring often, until the mixture is bubbling and has thickened, about 3 minutes. Gradually whisk in the hot stock and cook, stirring slowly, for about 3 minutes. Stir in the broccoli. Add 1 tsp salt and ⅛ tsp pepper. Reduce the heat to low, cover and cook, stirring occasionally, for 10 minutes. Remove from the heat and let cool slightly.
Working in batches, puree the soup in a food processor or a blender. Return to the pot and stir in the cream. Reheat over low heat, stirring constantly, for about 5 minutes. If the soup seems too thick, thin it with a little milk, adding it ¼ C at a time. Season with salt and pepper and serve.
William Sonoma