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 (or a regular blender), puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
Serve hot with croutons.
Recipe source: Food Network, courtesy the Neelys Added: 7/18/2013
Be careful not to add too much salt. The chicken broth is one source, of course, and this recipe also calls for salt and pepper (to taste) in two different places.
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|Serving Size: 1 Serving (987g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1217 (63%)|
|Amt Per Serving||% DV|
|Total Fat 135.2g||180 %|
|Saturated Fat 42.6g||213 %|
|Monounsaturated Fat 54.2g|
|Polyunsanturated Fat 26.9g|
|Cholesterol 646.9mg||199 %|
|Sodium 731.6mg||25 %|
|Potassium 1985.4mg||52 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 10.4g|
|Protein 156.6g||224 %|
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Calories per serving: 1930
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