Oh my. This recipe melts my icy cold heart into puddles of goodness. I cannot describe how happy this makes me. I waited until the kids were in bed last night and made this for dinner along with Carol's Breadsticks (have you posted that recipe yet Carol?) and was in HEAVEN. Then I had the leftovers for lunch today and made more for dinner tonight. I should probably say that I only made 1/2 of the recipe each time so I don't sound like an uncontrollable broccoli monster. Annalise told me that this is her favorite soup. All my kids like broccoli (I know, what?), but Kyle didn't like it with the "stuff on it". Kait just ate leftover breadsticks for dinner. Carb-monger. Anyway, I hope you enjoy it a smidgen as much as I do. Fair warning: This is a soup. Not a chowder or stew-like concoction. The sauce will be thin and delish.
9 cups fresh broccoli florets *
4 cups chicken broth
1 medium onion, chopped *
8 Tbsp butter or margarine, divided *
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt *
1/4 tsp garlic salt
pinch of basil, thyme, sage
dash hot pepper sauce *
7 Tbsp flour
2 cups milk
1 cup buttermilk
1/2 cup whipping cream
In large saucepan bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered for 5 minutes. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.
* Mary's notes:
1. I really enjoyed using the * while typing tonight.
2. I have never used 9 cups of broccoli. That seems excessive to me who just wants more of the creamy nectar. I chop until it seems like enough for my taste.
3. It's good with the sauteed onion, but it'll cut out a full step (and pan) if you just grate frozen onion into the broccoli/chicken broth mixture. Worth it for me. If you do this remember to only add 6 Tbsp of butter to the roux.
4. Onion salt and hot pepper sauce. Yeah, like I've ever remembered to buy those. I'm sure they'd be great, but you're not missing out if you forget to add them.