Cream Of Roasted Broccoli Soup

• 3-4 good sized head of broccoli, rinsed and rough chopped into flowerettes
• 1/2 cup extra virgin olive oil
• 2 cups vegetable broth
• 2 cups heavy cream
• 1 medium sized sweet onion, chopped
• 3/4 cup shredded carrots
• 1 tbsp celery seed
• 3/4 cup white wine - suggest Sauvignon Blanc

1. 1. Set oven to Roast @ 375 degrees. Toss broccoli flowerettes with 1/4 cup olive oil in roasting pan and roast for 6-10 minutes, tossing 1/2 through until bright green tender crisp and browned on edges. Pull from oven and set aside.
2. 2. In 4 qt. pot, saute onions in 1/4 cup olive oil over medium high heat until caramelized. Add shredded carrots and continue to saute for another 2 minutes, then add celery seed and saute 1 minute more. Add the roasted broccoli and saute 4 more minutes.
3. 3. Deglaze the pan with the white wine. Then add vegetable broth and bring to a boil.
4. 4. Add cream while whisking and bring to boil again. Season with salt & pepper as desired, or try sea salt and paprika.
5. 5. Remove from heat. Use a hand held blender to liquify the soup and serve hot. May be prepared up to 24 hours ahead, chilled, and then reheated - often this prep ahead results in a thicker more flavorful soup. When serving add shredded cheese of your choice such as an Italian blend.

head of broccoli, extra virgin olive oil, vegetable broth, heavy cream, sweet onion, carrots, celery, white wine

Taken from www.epicurious.com/recipes/member/views/cream-of-roasted-broccoli-soup-51586521 (may not work)