INGREDIENTS
1 Tbsp. olive oil
¼ cup minced shallot
1 lb. (about 5 cups) chopped broccoli, stems and florets
3 cups chicken broth, plus more as needed
¼ cup cream cheese
1 Tbsp. chopped tarragon or basil, plus more for garnish
¼ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
PREPARATION
• In a large pot, heat the oil over medium-high heat. Add shallots and saute until translucent, about 3 minutes. Add the chicken broth and bring to a boil over high heat. Add the broccoli and cover, reducing the heat to medium-low. Simmer 15 minutes then remove from heat.
• Use an immersion blender or carefully pour the contents of the pot into a blender pitcher. Add the cream cheese, tarragon, salt and pepper and puree 30 seconds. Add more stock as needed to reach desired consistency. Season to taste with salt and pepper.
• Serve garnished with fresh tarragon and crusty bread.
This article appears in November 2016.