Ingredients
3 Tablespoons butter
1/3 cup diced leeks
1/3 cup diced onions
1/3 cup diced celery
1 cup diced broccoli
3 Tablespoons flour
3 cups chicken broth
salt and fresh ground pepper
1/2 teaspoon dried thyme
1/3 cup dry white wine
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Melt butter in saucepan. Add leeks, onion, celery and broccoli. Saute for about 5 minutes over low heat, ensuring the butter does not brown. Sprinkle in flour, mixing well. Add chicken broth slowly, stirring constantly. Cook until it comes to a boil. Season with salt and pepper to taste. Mix in thyme and wine. Let simmer until the vegetables are tender, about 20 minutes. Puree in small batches in a blender and return to low heat. Add cream before serving and heat through, but do not bring to a boil. Any vegetable can be substituted for broccoli, such as zucchini, carrots, asparagus, spinach, mushrooms, Brussels sprouts, etc.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
Hand blender for emulsifications, purees, soups, sauces