Mom's Old China
This recipe is a standard at a popular cream and crepe cafe. It was originally published years ago, and allegedly came directly from the staff. Some adjustments needed to be made because the instructions were sketchy. Here’s how it goes..
Cream of Broccoli Soup
2 pounds broccoli
1/2 lb unsalted butter
1 cup all purpose flour
1 cup milk
1/2 cup chicken stock (preferably Swanson)
Milk
Salt
In a large pot, cover broccoli with water and boil. Cook until broccoli is a bright green color. Remove from heat. Don’t throw out the water.
Melt butter, then add flour and whisk over medium heat, stirring constantly for 2 minutes. Slowly add chicken stock to the flour and butter while whisking.
Blend broccoli and milk together until smooth. Add broco-milk to the butter/flour/stock mixture. Add the broccoli water until it reaches the desired soup consistency. Salt to taste.