Cream of Broccoli Soup

From Best Recipes from New England Inns

Soups, Stews, Chowders Recipes | Vegetables Recipes

Velvety-smooth texture, delicate broccoli flavor and lovely appearance--ideal dinner-party fare. --The Red Lion Inn, Stockbridge, Massachusetts

• 3 tablespoons butter
• 1/3 cup diced leeks
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1 cup diced broccoli
• 3 tablespoons flour
• 3 cups chicken stock
• Salt, pepper, and thyme to taste
• 1/3 cup white wine
• 1 cup light cream

Melt butter in saucepan and add leeks, onion, celery, and broccoli. Sauté about 5 minutes over low heat so butter won't brown. Blend in flour, then add chicken stock. Cook till boiling. Add salt, pepper, thyme, and wine. Let simmer till vegetables are tender (about 20 minutes). Puree in blender. Return to low heat and add cream just before serving.

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