Ingredients
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2 tablespoons butter
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1 onion, chopped
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2 tablespoons all-purpose flour
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1 1/2 cups chicken stock
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1 (750 g) package frozen chopped broccoli or 3 cups fresh broccoli
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1/4 teaspoon pepper
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1 1/2 cups milk
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1 1/2 cups grated cheddar cheese
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1/4 teaspoon Tabasco sauce
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2 tablespoons fresh parsley or 2 tablespoons chives
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1 red pepper, chopped
Instructions
- Melt butter. Cook onion until soft but not brown.
- Stir in flour and cook 3 minutes.
- Whisk in stock and broccoli.
- Bring to boil.
- Reduce heat and simmer 5 to 10 minutes.
- Puree mixture (in food processor or blender).
- Return to heat, add pepper, milk, cheese, and Tabasco sauce.
- Heat thoroughly but do not boil.
- Taste and adjust seasoning if necessary.
- If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.