Ingredients
Scale
- 70g unsalted butter (divided)
- 172g sweet onion, chopped
- 3 garlic cloves, minced
- 720ml chicken broth
- 575g fresh broccoli florets
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 3 tbsp all-purpose flour
- 480ml half-and-half
Instructions
- Sauté aromatics: Melt 2 tbsp butter in pot over medium heat. Add onion and garlic. Cook 3 mins.
- Simmer broccoli: Add broth, broccoli, salt, and pepper. Simmer 5–6 mins covered until tender.
- Blend: Carefully blend in batches until smooth. Return to pot.
- Make roux: In a pan, melt remaining butter. Whisk in flour. Cook 1 min. Add half-and-half slowly, whisk until thick.
- Combine: Stir cream mixture into soup. Season to taste. Serve hot.