Cream of Broccoli Soup

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Cream of Broccoli Soup

4 cups Broccoli stems, cut very fine
1 quart Chicken broth
1 Bay leaf
1/2 cup Finely chopped onion
3 Chicken bouillon cubes
1/4 cup Butter
1/4 cup Flour
1 cup Half and half
1-1/2 cups broccoli florets, chopped
1/4 tsp White pepper

Combine broccoli stems, chicken broth, bay leaf and onion in a saucepan. Bring to a boil, and cook for 10 minutes. Add bouillon cubes and cook 3 minutes longer. Strain and set broth aside.

In a saucepan, melt butter and add flour. Cook and stir for 5 minutes over low heat, being careful not to brown. Add half and half and broth and stir until mixture boils and is thickened. Add broccoli florets and pepper. Let simmer over low heat for 20 minutes, stirring occasionally.



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