Yield: approximately three quarts
- 1/4 c. melted butter
- 1 c. sliced Spanish onions
- 1 each head broccoli, stems removed, peeled and sliced thin, stalks rough chopped
- 1/2 c. fresh chopped parsley
- 1 each bay leaf
- 5 c. chicken stock or bouillon
- 1 c. melted butter
- 1 c. all-purpose flour (to mix with butter to make a roux)
- 1 1/2 c. heavy cream
- 2 c. shredded cheddar cheese (add more if it is to your taste)
- to taste ground white pepper
- to taste salt
Step 1 procedure:
- Heat a 4 qt. soup or stock pot. Add the melted butter and the onions and cook them until the onions begin to soften but not turn brown. Add the chopped broccoli stalks and stems, bay leaf, parsley and chicken stock. Bring the liquid to a boil and allow the broccoli to cook rapidly with the pot covered until the broccoli is tender but not cooked to an off-green color.
Step 2 procedure:
- Remove the pot from the heat and using a blender (hand-held immersion blender or BRR Stick mixer, or a hand-held potato masher — depending on how smooth you want the soup to be) puree the soup in small batches, using a bowl to hold the pureed mixture. When all the soup is pureed, return the pot to high heat. When the soup comes back to a boil, stir in the roux in small batches with a wire whisk or heavy spoon, until the soup thickens to a heavy consistency. Turn the heat down and add the heavy cream, stirring quickly to prevent it from possibly curdling. When the soup is even in consistency and color, continue to allow it to cook over low heat and add the cheese, stirring until it is completely melted. Add salt and pepper to taste.
- Serve with additional shredded cheese, a few cooked fresh broccoli flowerettes and some fresh hot French bread.