I usually have to double this recipe!

 

 

3 cups broccoli florets, chopped (I finely chop mine using aPampered Chef’s food chopper.)

1 cup chicken broth

3 tablespoons butter

1/4 cup flour

1 cup milk

1 egg, beaten

1 cup half & half, at room temperature

 

Cook broccoli in chicken broth for about 15 minutes.

Melt butter in sauce pan. Whisk in flour. Whisk in milk. Cook until thick & bubbly, stirring constantly. Stir into broccoli.

Combine egg & half & half. Stir in soup.

Add salt & pepper to taste.

Warm, but DO NOT BOIL. If the soup boils, it will curdle.

 

Leftovers can be warmed in the microwave, but be patient & do it slowly on low or low/med power.

 

Others of your favorite veggies can be substituted for the broccoli. I especially like making this with asparagus.