Cream of Broccoli
1/4 c unsalted butter
1 medium onion, diced
1/4 c all purpose flour
4 c low sodium chicken broth
1 c water
1 pound broccoli florets
1/4 c heavy cream
salt
pepper
In a medium pot, melt butter and flour and cook until combined, about 1 minute. Whisk in chicken broth and water, reduce heat and simmer, whisking occasionally, about 10 minutes. Add broccoli and bring to a simmer. Cook until broccoli is tender. Transfer to large bowl and in batches, puree in a blender until smooth. Add back to pot. Add heavy cream and heat until warmed. Season with salt and pepper.
Variations–Instead of broccoli:
Use 10 medium leeks, sliced. Skip the onion and cream. Add tarragon before pureeing.
1 1/2 pounds of carrots; buttermilk instead of heavy cream.
1 1/2 pounds of cremini mushrooms; season with sprigs of thyme, but remove them before pureeing. Also, omit the cream.
2 1/4 pounds of spinach, boiled in salted water until wilted. Drain and squeeze out remaining liquid.
Source: Everyday Food April 2012 pp. 50-51.
