Creamy broccoli soup (frozen broccoli)

  • 60g butter
  • 1 large onion, finely diced
  • 20g plain flour
  • 950ml to 1.4L low-sodium chicken stock, water, or combination
  • 1 (285g) package frozen broccoli
  • 120 to 175ml double cream
  • Salt and freshly ground black pepper
1) Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 mins. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.

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