Cream of Broccoli Soup for Maeve
¼ c butter
5-6 large shallots, sliced
2 or 3 cloves garlic, minced
1 or 2 t thyme
4 c chicken broth (add more if needed)
1 ½ lb broccoli florets, and some stem
¼ c cream or half and half
In a large saucepan, heat butter until melted. Add shallots and garlic and cook over low heat until softened, about 5 minutes. Add thyme and cook until fragrant.
Stir in handfull flour until incorporated. Add chicken broth and broccoli. Season with salt and petter. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5-10 minutes.
Puree soup. Add more butter to taste and cream. Serve immediately.