Preparation:
Trim the broccoli and rinse well.
Cut the stems into thin slices.
The broccoli flowerettes will be cooked separately.
Saute the green onions in butter in a heavy skillet until soft but not brown.
Add the broccoli stems and chicken broth.
Bring to a boil.
Reduce heat to medium and simmer until the stems are just
barely soft (about 15 minutes).
Place the mixture in a food processor and puree.
Return the puree to the skillet.
Add flour dissolved in a little water.
Add salt and pepper.
Stir in the half and half.
Cook the broccoli flowerettes in a little water.
Add the flowerettes to the soup and bring to a boil, stirring steadily, until
the soup becomes thick and creamy.
Serve with the cheese alongside so that it can be added to the individual
portions. |
