Cream Of Broccoli Soup

1. 1

   Bring chicken stock to low simmer.

2. 2

   While stock is heating, melt margarine in a separate pan over low flame.

3. 3

   Begin to chop broccoli.

4. 4

   Be sure to discard very end of broccoli stalk, as its woody end is very unappealing to the soup.

5. 5

   Once you have measured out the correct amount of broccoli, place it into simmering stock and allow to cook until tender, about 8 to 10 minutes.

6. 6

   Increase heat under margarine to medium flame and add flour to it, creating your own roux.

7. 7

   The roux needs to be cooked for about 5 to 7 minutes, being stirred constantly with wooden spoon to avoid burning.

* Per serving · 4 servings · Values may vary.

No additional tips available.