Ingredients
Units
Scale
- 10 tbsp unsalted butter (cut into tablespoons)
- 10 tbsp all purpose flour
- 6 cups milk (whole milk is preferred, can use 2%)
- 6 cups vegetable or chicken broth
- 1 pound broccoli florets
- salt & pepper to taste
Instructions
- Begin by making your roux (butter + flour mixture). In a heavy-bottomed pot melt your butter. on medium-high heat. When butter begins to melt, add your flour and begin to whisk.
- Allow flour and butter to bubble slightly while continuing to whisk for 3-4 minutes. You want to create a thick mixture (a roux).
- Slowly add in about 1 cup of milk and continue to whisk allowing the roux to blend into the milk.
- Once the roux is no longer visible and has melded in with the liquid, add the remaining milk and broth.
- Continue whisking constantly until the soup begins to thicken and boil.
- Once the soup comes to a boil, lower the heat and add in your broccoli florets. You may roast your broccoli before placing into the soup but the heat from the soup will cook them perfectly, making it a one pot meal.
- Stir the soup and let the broccoli soften to al dente.
- Season with salt & pepper until the taste is just right.
- Enjoy with bread or toasted croutons.