Broccoli Soup

This is great for early May days when spring is fickle

I've used regular unsalted butter. But you can use vegetarian butter as well. 

I've used low sodium chicken broth, but you can used vegetable broth.

1 bunch cleaned, finely chopped broccoli

1/2 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
6 c. low sodium chicken broth
4 T. flour
1/2 stick unsalted butter (or vegetarian alternative)
1  small to medium onion chopped
1/3 c. reduced fat sour cream

Rinse, cut ends and break apart broccoli florets. 

Peel, rinse, chop onions.

Bring a pan to boil, add broccoli.

Boil broccoli in water approx. 2 min, remove pan from heat. 

Drain water from broccoli, set aside.

Make a roux by melting butter over medium heat.

Add the chopped onion in the melted butter.

Add flour and stir until thickened. 

Add chicken broth 1/2 c. at a time, stirring constantly.  

Finely chop and add broccoli. 

Add the salt, pepper and parsley, stir.

Cook over medium heat until soup is heated through on medium about 20 - 30 min.

Add sour cream and cook for 5  - 7 min. more or until done.

Makes 4  - 6 servings.