4 cups broccoli florets, cut into bite sized pieces
6 cups chicken broth
3⁄4 cup half-and-half
1 teaspoon salt
1⁄4 teaspoon pepper
*Optional – Grated parmesan, cheddar or Cojita cheese
In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
Lastly, add in the salt, pepper, and half & half. Heat through and serve hot.
*Optional: add grated parmesan, Cojita or cheddar cheese on top. The soup will thicken upon standing. Great served with warm bread or cornbread.
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