Pureed Broccoli Soup

• 3/4 c chopped red onion
• 2 tsp olive oil
• 1/4 tsp tarragon
• 4 1/2 c broccoli forets
• 1 Tbsp flour
• 1 c water, divided
• 2 c chicken broth
• 1 tsp white wine vinegar
• 1/2 tsp ground black pepper
• 1 Tbsp shredded baby carrot

1. 1. In a saucepan, mix onion, oil, tarragon, broccoli, and salt to taste. Stir over medium heat about 3 minutes. In a small bowl, whisk flour and 2 Tbsp water until smooth; set aside.
2. 2. Add broth vinegar, pepper, and remaining water to pan. Bring almost to a boil. Reduce heat and simmer about 10 minutes.
3. 3. Puree soup in blender and return to pot. Whisk in flor mixture; stir over medium-high heat until slightly thickened. Sprinkle with carrot.

red onion, olive oil, tarragon, broccoli forets, flour, water, chicken broth, white wine vinegar, ground black pepper, baby carrot

Taken from www.epicurious.com/recipes/member/views/pureed-broccoli-soup-50156373 (may not work)