- 2 tablespoons butter
- 1 onion, thinly sliced
- 1 small potatoes, thinly sliced
- 2 cups fresh chopped broccoli
- 1 1/2 cups chicken broth
- 1/4 teaspoon salt
- ground black pepper to taste
- 1/2 cup heavy whipping cream
- Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
- Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
- Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
04/11/2018
recipepes.com
Gourmet Cream of Broccoli Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
