Ingredients

Instructions

  1. In a soup pot, bring broth to a boil over med-high heat.
  2. In a skillet; heat oil over med-high heat; saute shallot and broccoli 3 minutes.
  3. Add to broth; decrease heat to medium.
  4. Melt butter in skillet over medium heat.
  5. Add flour; stir until mixture forms a paste.
  6. When roux begins to bubble, stir in hot cream; whisk until smooth.
  7. Add cream mixture to broth along with half-and-half and chicken.
  8. Simmer, without boiling, 10 minutes.
  9. Add salt and pepper to taste.
  10. Remove from heat and serve with grated Parmesan cheese over the top.