Yield: 4 to 6 Servings

Adapted from: Elizabeth E. Skipper

Fall 1987

• 1lb broccoli, cleaned & stalks peeled, florets and stalks separated
• 6cups chicken stock
• 2TBS butter
• 1medium onion, chopped
• 2TBS cornstarch mixed in 2 TBS water
• 1cup heavy cream
• salt/pepper

Chop the broccoli stalks into small pieces.
Bring the broccoli stalks and florets and chicken stock to a boil and simmer until the broccoli is very tender.
In the soup kettle, melt 2 TBS butter and sauté the onion until translucent.
Purée the onion, broccoli and cooking liquid in a blender or food processor.
Return the purée to the pan. You can pass it through a chinois or very fine strainer to make it even smoother.
Make a slurry with the water and cornstarch and stir it slowly into the simmering soup. You will see it thicken almost immediately.
Just before serving. add the heavy cream and heat it through, but do not boil.
Check and adjust the seasoning if necessary.