Browned Roux Cream of Broccoli Soup
1 quart chicken stock
1/2 cup chopped onion
1/2 pound broccoli, coarsely chopped
2 cups milk
2 cups heavy cream
1 bay leaf
1 stick butter or margarine
1/3 cup all-purpose flour
Bring stock, onion and broccoli to a boil, reduce heat to a simmer and cook until broccoli is tender. Strain, saving the stock.
Puree broccoli mixture in a blender or food processor and return to pan. Stir in milk, cream and bay leaf and bring to a boil. Stir in reserved stock. Let simmer for about 3 minutes. Melt the butter in a saucepan over medium heat. Stir in the flour and whisk until smooth and a light brown. Gradually add this roux to the soup, stirring and keeping at a simmer, until thickened as desired. Makes 8 servings.
Per serving: 422 calories, (57 percent from fat), 37 g fat (23 g saturated), 122 mg cholesterol, 8 g protein, 16 g carbohydrate, 1 g fiber, 312 mg sodium.