From Just Food


4 cups both (chicken, veggie, or miso)

1 pound broccoli

3 tablespoons butter

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 cup half-and-half

Salt and pepper to taste

Dash of nutmeg

¼ cup yogurt (if desired)

2 tablespoons minced chives, scallions, or garlic chives (if desired)


In a large pot, bring the broth to a boil and then add broccoli florets and stems. Lower the heat and simmer until the broccoli is crisp, yet tender. Reserving 2 cups of broth, drain the broccoli and cool. Set aside a handful of florets. In a food processor fitted with metal blade, puree the rest, adding reserved broth a little at a time to get desired consistency. Set aside. In a large saucepan, melt butter and add garlic. Stirring constantly, add flour and cook for 2 minutes. Gradually add half-and-half, salt, pepper, and nutmeg. Cook until the sauce thickens about 2 minutes. Add the reserved pureed broccoli and florets and heat through. If desired garnish soup with yogurt and chives. This soup freezes well.