Cream of Broccoli Soup

Recipe: Cream of Broccoli Soup西兰花浓汤

Serves: 2 - 3

Ingredients

300g broccoli ¼ yellow onion (50g) 3 TBSP butter 3 TBSP all purpose flour 500ml chicken stock 100ml half & half cream 1 TBSP chopped fresh parsley *optional

Seasoning salt to taste pinch of ground black pepper   Garnishing 2 TBSP fresh parsley *optional cooked broccoli florets

Preparation
1. Cut broccoli into small even sized florets. Peel stem and cut diagonally. Chop onion in half lengthwise.	2. Melt butter in a saucepan over low heat. Gradually stir in flour. Mix well until no visible flour.	3. Stir in stock.
4. Add onion.	5. Add broccoli florets. Cover with lid and simmer over medium heat for 10-15 minutes until broccoli is tender. Stir occasionally.	6. Reduce heat to low. Stir in 1 TBSP chopped parsley and salt to taste. Turn off the heat.
7. Reserve some cooked broccoli florets for garnishing.	8. Let soup cool a little. Then, put cooked broccoli florets and half of the soup into a food processor. Hold down the lid very firmly and blend soup until smooth.	9. Return soup to the pan. Stir in cream. Heat through gently. Turn off the heat and add pepper. Garnish soup with some reserved broccoli florets and chopped fresh parsley. Serve hot.

Notes

Beware to hold down the lid very firmly when blending hot soup because the steam will conspire to blow the lid off. Avoid adding pepper when soup is boiling hot because it will cause lumps just like stirring milk powder in a cup of very hot water.