Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
For croutons:
Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
Preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Reviews
☆☆☆☆
Loved it, very quick and easy.
Snoppy
☆☆☆☆☆
Very nice. And very easy!!
Woohaha
☆☆☆☆☆
Excellent recipe, was super fast and delicious! My daughter loved it. Note we didn't do the croutons and I put less cream (for calorie consideration and let her add some cream directly to her own bowl which she loved).
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