Broccoli Cream Soup

Ingredients

Serves 4 to 6

• 1 tablespoon unsalted butter
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon all-purpose flour
• 4 cups Basic Chicken Stock, plus more as needed
• 2 cups broccoli , trimmed and cut into florets; peel and cut stems crosswise into 1/2-inch-thick pieces
• Coarse salt and freshly ground pepper
• 2 cups whole milk
• 1 cup veg or chicken stock
• 2 cloves
• 1 bay leaf
• 1 small stick cinnamon
• 1 green chilli
• 2 cloves garlic
• handful of peas or one stack of celery

Directions

1. steam the broccoli n peas or celery(watever u r using), grind n keep it aside.
2. Melt butter in a medium saucepan over medium heat .Fry cloves,garlic,cinnamon,green chillies n bay leaf. u can either grind them or can leave as such. Add onion and cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
3. Pour in stock, whisking until fully incorporated, and bring to a boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.
4. Add the broccoli puree n milk.
5. Thin with more stock or water, if necessary. Season with salt and pepper and serve immediately.

Read more at Marthastewart.com: Broccoli Cream Soup - Martha Stewart Recipes