First, boil water and add chopped broccoli. You can use either fresh or frozen broccoli for this recipe. Black the broccoli for 15-20 seconds.
Drain all of the water. Set the florets aside.
Next, heat two tablespoons of butter in a saucepan. Add ¼ cup of chopped onions and ¼ or ½ teaspoon of chopped garlic.
Now, sauté the onions on low to medium-low heat, stirring often until they soften.
Next, add 1 to 1½ tablespoons of whole wheat flour or all-purpose flour to the sautéd onion mixture.
Then continue to sauté for 2 to 3 minutes on low heat.
Now it’s time to add the blanched broccoli to the soup mixture. Mix everything well.
Now add 1½ cups of water or vegetable stock, and stir to combine well. Now it’s time to let the broccoli cook. Cover with a lid and simmer on low to medium-low heat until the broccoli is tender (about 6 to 7 minutes).
Don’t forget to check occasionally. You want to take the pot off heat when the broccoli has become tender, and then let it become warm or cool.
heat 1½ cups of whole milk in a saucepan. It’s important not to overheat the milk – simply lightly heat and do not boil. When the soup mixture is still slightly hot or warm, use an immersion hand blender to blend the soup until the texture is smooth.
Next, add the hot milk to the pureed broccoli.
Now mix the soup thoroughly. Keep your pan on the stovetop and simmer on a low heat. Next, add ¼ teaspoon oregano or your choice of dried or fresh herbs. You can add about 1 to 2 teaspoons of fresh herbs.
Gently heat soup (do not boil). Occasionally stir. Lastly, add salt and freshly crushed black pepper, as needed, plus a pinch of grated nutmeg. Mix again!
Finally, pour the soup into individual serving bowls and garnish with broccoli florets. You can also garnish with bread croutons, cream, cheese, or fresh herbs.