Ingredients
1 large bunch of broccoli
2 tablespoons butter
1 tablespoon vegetable oil
2 medium onions, diced
2 garlic cloves, coarsely chopped
2 tablespoons flour
6 cups homemade chicken broth (or canned broth)
¼ cup heavy cream
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Dash tabasco sauce, to taste
¼ pound cheddar cheese, grated (1 cup)
Salt and pepper
Directions
Peel and slice broccoli stalks into 1-inch pieces; separate flowers into 1-inch bunches. In skillet, melt butter and saute onion until soft, about 3 minutes. Add garlic and cook 1 minute. Sprinkle on flour to make roux. Add broth slowly, stirring constantly until it comes to a boil.
Add broccoli stems and boil 5 minutes. Add flowers and leaves and cook about 3 minutes.
Remove from heat. Let soup cool then puree in food processor or blender. Return to saucepan. Add cream, lemon juice, Worcestershire sauce, tabasco and simmer, uncovered, for 3 to 5 minutes until heated through. Stir in cheese just before serving. Season with salt and pepper.