Ingredients:
3 tablespoons butter
1 medium onions, chopped
4 large carrots, peeled and chopped
2 cloves garlic, chopped
4 cups water
4 tablespoons chicken soup base
1 lb broccoli florets, divided
2 cups half-and-half cream
3 tablespoons all-purpose flour
1/4 cup cold water
1 tablespoon soy sauce
1/2 teaspoon black pepper, freshly ground
1/4 cup chopped fresh parsley
Directions:
In a saucepan over medium-high heat, melt butter.
Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
In a medium size cooking pot, add water and chicken soup base and bring to boil.
Add precooked onion/carrot/garlic to soup.
Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
In a blender or food processor, puree’ soup in batches and return to cooking pot.
Stir in half and half cream and remaining broccoli florets.
In a cup, mix together flour and 1/4 cup water to form a thin liquid.
Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
Add soy sauce, black pepper and stir well.
Garnish with chopped parsley when serving.
You can also use some carrot curls for garnish.
Serve soup hot or cold.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.