Broccoli Cream! (These quantities should make at least edit: 9 servings I would guess, so feel free to scale down accordingly)
1 kg of broccoli. (I used frozen.)
90g of butter.
1 celery stalk
3/4 L of chicken stock
1/2 L of milk
45g of flour
Phase 1: melt half the butter and throw in the chopped down onion and celery. Saute, then let it go until soft, feel free to add splashes of water if it gets too dry. Add the broccoli, and chicken stock, bring to a boil, let go for 10 minutes.
At this stage, you should already have a veggie soup that is yummy enough on its own. Just taste it, and see if you’re happy with the result. This is also a good time to check for salt - you’ll see it isn’t mentioned among the ingredients, this is based on the expectation the stock you’ll be using may already have enough salt for the final result - which was the case for me.
If you want the full deal, however, stay with me: blend the soup well - I used immersion, but countertop should work even better - and keep warm.
Phase 2: this is basically a bechamel sauce. So, the easy way out is to buy it ready made, the slightly harder way is to just make it from the basic ingredients, which are butter, flour and milk, and it isn’t really very hard if you pay attention to a few details, which I fucked up so you don’t have to.
Pro-tip: use a relatively small pot, you’ll have to keep mixing all along and picking a narrow piece of cookware will make life easier.
Take the other half of the butter, melt it, I would recommend on low heat, then start adding the flour, a little at a time, and mix with a spoon; at some point, the mixture should become thick enough that it will seem hard to keep going, so pro-tip: add little splashes of milk and keep going. When you’re done with the flour, dilute using the rest of the milk, pro-tip: it’s easier to achieve a good consistency, if you don’t go too fast.
Now, you’ll have to raise the heat; the recipe I was following went for medium-high, but that I would recommend caution; if you keep it too low, it’s going to take ages; let it overheat, however, and you may ruin everything.
Keep mixing until you’re happy with the thickness, which you can test by spooning up and letting the sauce drip back. Near the end add pepper, you don’t want it to be overpowering, but can be quite liberal with it.
Final step! mixing the veggie soup and the sauce. And final pro-tips: it’s a good idea to make sure the temperature is roughly matched; put the sauce in the final container, then add the soup, without rushing it, and keep mixing.
Done! Don’t forget to toast some bread to go with it, or maybe serve along with croutons.