I usually have to double this recipe!
3 cups broccoli florets, chopped (I finely chop mine using aPampered Chef’s food chopper.)
1 cup chicken broth
3 tablespoons butter
1/4 cup flour
1 cup milk
1 egg, beaten
1 cup half & half, at room temperature
Cook broccoli in chicken broth for about 15 minutes.
Melt butter in sauce pan. Whisk in flour. Whisk in milk. Cook until thick & bubbly, stirring constantly. Stir into broccoli.
Combine egg & half & half. Stir in soup.
Add salt & pepper to taste.
Warm, but DO NOT BOIL. If the soup boils, it will curdle.
Leftovers can be warmed in the microwave, but be patient & do it slowly on low or low/med power.
Others of your favorite veggies can be substituted for the broccoli. I especially like making this with asparagus.