Creamy Broccoli Soup
|Broccoli florets and stems||1 Pound, cut up to make 6 cups|
|Olive oil||2 Teaspoon|
|Onion||4 Ounce, chopped (1 Medium Sized)|
|Garlic clove||1 Small, minced or crushed through a press|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken stock/Canned broth||3 Cup (48 tbs)|
|Dried basil||1⁄8 Teaspoon, crumbled|
|Dried oregano||1⁄8 Teaspoon, crumbled|
|Dried tarragon||1⁄8 Teaspoon, crumbled|
|Dried thyme||1⁄8 Teaspoon, crumbled|
|Milk||1 Cup (16 tbs)|
|Fresh lemon juice||2 Tablespoon|
1. Bring a large pot of lightly salted water to a boil. Choose 6 perfect florets and drop them into the boiling water. Blanch for 1 to 2 minutes, until barely tender and still bright green. Remove with a slotted spoon and place in cold water; reserve for the garnish. Drop all of the rest of the broccoli into the boiling water and cook until very tender, about 7 minutes. Drain and let cool slightly.
2. In a heavy medium saucepan or soup pot, combine the oil and onion. Saute over moderate heat until softened, 3 to 5 minutes. Add the garlic and cook for 15 seconds longer. Sprinkle on the flour and stir to blend. Pour in 2 cups of the chicken stock. Stir in the basil, oregano, tarragon and thyme. Stirring constantly, bring to a boil over moderate heat. Cook for 1 to 2 minutes until thickened. Allow to cool slightly. Combine in a blender or food processor with the broccoli and process to a puree.
3. Turn the puree into the pan. Add the milk and the remaining 1 cup stock. Bring to a boil, stirring. Reduce the heat and cook, stirring frequently, for 3 or 4 minutes. Stir in the lemon juice; season with salt. Ladle into soup plates; garnish each portion with a reserved broccoli floret. Serve hot.