Cream of Broccoli Soup 

I am not a broccoli soup person, but my husband is. You can’t go wrong with this super creamy texture.

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1 medium onion, diced finely
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup water
• 400 grams broccoli, cut into florets, stems peeled and chopped
• 1 cup frozen peas, thawed
• ½ cup heavy cream
• Salt and ground pepper to taste
• 1 TSP Cumin
• Mint leaves for garnish
• Croutons for garnish

Directions

• In a medium pot, melt butter, and then add onion and cook, stirring occasionally, until softened. Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally.
• Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes. Add peas, and cook for another 4 – 5 minutes.
• In a food processor, add the mixture (depending on the size you might need to do this in batches), and then return to pot fully pureed.
• Add cumin, salt/pepper, and mix.
• Then add cream, and heat over medium heat, until blended
• Serve and garnish with mint leaves and crotons