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Cream of Broccoli Soup ~ Quick and Easy ~ Serves 4
Ready in under 30 minutes

You can't go wrong with a creamy broccoli soup for a cool-weather lunch, especially with some good bread for dipping.

2 large stalks fresh broccoli, cooked and chopped
1/2 cup chopped onion
2 1/4 cups chicken stock
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 dash white pepper
1/4 cup heavy cream

Combine the broccoli, onion, and a small amount of the chicken stock in a food processor. Puree until smooth then set aside.
Heat the remaining chicken stock in a small saucepan over medium heat.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the flour is foamy but not browned.
Slowly whisk the hot stock into the flour mixture. Bring just to a boil, stirring frequently. The mixture should be thick. Stir in the broccoli puree, marjoram, oregano, white pepper, and heavy cream. Just heat through (do not boil). Serve hot.

Nutrition ~ 223 calories, 17 grams fat, 13 grams carbohydrates, 4 grams protein per serving.


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