Creamy broccoli soup (frozen broccoli)
- Serves4
- DifficultyEasy
60g butter
1 large onion, finely diced
20g plain flour
950ml to 1.4L low-sodium chicken stock, water, or combination
1 (285g) package frozen broccoli
120 to 175ml double cream
Salt and freshly ground black pepper
1) Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 mins. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.
