Light Cream of Broccoli Soup

• 1 large head broccoli, cut florets into 1-inch pieces, enough stalks peeled and chopped fine to make 3/4 cup (discard any remaining stalks.)
• 1 cup minced onion
• 1 teaspoon vegetable oil
• salt
• 3 garlic cloves, minced
• 1 tablespoon unbleached all-purpose flour
• 14 cup dry white wine
• 1 bay leaf
• 1 12 cups low sodium chicken broth
• 1 12 cups low sodium vegetable broth
• 12 cup half-and-half
• pepper

1. Combine the chopped broccoli stalks, onion, oil, and 1/2 teaspoon salt in a large saucepan.
2. Cover and cook over medium-low heat, stirring often, until softened, 8 to 10 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Stir in the flour and cook for 1 minute.
5. Whisk in the wine with the bay leaf and cook until the wine is absorbed, about 1 minute.
6. Whisking constantly, gradually add the broths.
7. Bring to a boil over medium-high heat.
8. Cover, reduce the heat to medium-low, and simmer until slightly thickened and the broth no longer tastes of flour, about 5 minutes.
9. Add the florets and continue to simmer, uncovered, until tender, 7 to 10 minutes.
10. Remove the bay leaf.
11. Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan.
12. Stir in the half-and-half and cook over low heat until just hot (do not boil), about 3 minutes.
13. Season with salt and pepper to taste and serve immediately.

head broccoli, onion, vegetable oil, salt, garlic, flour, white wine, bay leaf, chicken broth, vegetable broth, pepper

Taken from www.food.com/recipe/light-cream-of-broccoli-soup-512407 (may not work)