Chop up a crown of broccoli into fine pieces. Cook until tender but not too soft - either in a pan of salted water, or a few minutes in the microwave.
Meanwhile, make up a Roux sauce (butter, flour, whisk in milk until fairly thin). You need a generous quantity when making soup. When the Roux is cooked, stir in a spoonful of concentrated chicken stock, then add in the cooked broccoli. Heat gently and stir occasionally to let the flavors infuse.
Serve, topped with fried bacon pieces, and garlic toast.
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