Cream Of Broccoli Soup

• 4 c. chicken stock or canned chicken broth
• 2 c. broccoli florets, chopped fine
• 1 c. broccoli stems, chopped fine (discard woody stem)
• 8 Tbsp. margarine
• 8 Tbsp. flour
• 1 tsp. dried basil
• 1/2 c. light cream
• salt and freshly ground black pepper to taste

1. Bring chicken stock to low simmer.
2. While stock is heating, melt margarine in a separate pan over low flame.
3. Begin to chop broccoli.
4. Be sure to discard very end of broccoli stalk, as its woody end is very unappealing to the soup.
5. Once you have measured out the correct amount of broccoli, place it into simmering stock and allow to cook until tender, about 8 to 10 minutes.
6. Increase heat under margarine to medium flame and add flour to it, creating your own roux.
7. The roux needs to be cooked for about 5 to 7 minutes, being stirred constantly with wooden spoon to avoid burning.

chicken stock, broccoli florets, broccoli stems, margarine, flour, basil, light cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705835 (may not work)