Ingredients
4 cups chicken broth2 to 2-1/2 pounds fresh broccoli spears, cut into florets1/2 cup chopped green onions1 tablespoon canola oil1/4 cup all-purpose flour1 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon pepper1 cup half-and-half cream
Preparation
In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes.
Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.
In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally.
