Cream Of Broccoli

1. 1

   In a large Dutch oven or stockpot sprayed with cooking spray, cook onions 3 minutes or until translucent. Add broccoli and water and cook covered, about 8 minutes or until broccoli stems are tender.

2. 2

   Remove 1/2 cup of broccoli and chop finely. Set aside for garnish.

3. 3

   Puree remaining broccoli, cooking liquid, and milk in batches in a food processor or blender. Puree until smooth.

4. 4

   Return mixture to pan and whisk in remaining ingredients. Heat over medium-low heat until hot, but not boiling. Serve topped with 1 tablespoon reserved chopped broccoli.

* Per serving · 4 servings · Values may vary.

No additional tips available.