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Jun 6, 2024 · In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. Add the garlic, cook, then remove from heat. In a large heavy-bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened.
- 415
- Soup
- 60 min
Jan 23, 2022 · Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes. Add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it.
- (184)
- 390
- Main Course, Side Course
Sep 19, 2023 · Make a Roux: Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot, stir the melted butter and flour over medium heat for about 3-4 minutes. Whisk: Slowly whisk in half and half of the chicken stock. Let it simmer for about 20 minutes. Add Vegetables: Add the broccoli, carrots, and onions.
- (39)
- 420
Oct 21, 2019 · Instructions. Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened. Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
- (79)
- 366
- Soup
- 1 min
Dec 19, 2022 · Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes. Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste. Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes.
- (100)
- 6
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook until tender but not browned for about 10 minutes. Then add the minced garlic and cook for an additional minute. Stir in the flour and cook for another two minutes to form a light-colored roux.
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Sep 8, 2020 · Instructions. Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes. Build your roux: Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot.
