cream of broccoli soup

February is soup season.  It's freezing cold outside and all I want is a steaming bowl of something creamy and comforting.  Am I alone here?
Fresh broccoli and a dash of cream makes this soul-soothing contentment all wrapped up in a bowl.  And it takes under a half an hour from chopping to slurping!

(For some variety, add about a cup or two of shredded cheddar and stick it in a bread bowl - delish!)

Cream of Broccoli Soup

Serves 4-6.

Freezes really well!  Just whisk after defrosting and warm!

1/2 stick of butter
1 1/2 pounds fresh broccoli, chopped into florets
1 large onion, chopped
1 carrot, chopped
salt and pepper, to taste
3 tablespoons flour
4 cups chicken stock
1/2 cup cream

Melt the butter in a heavy Dutch oven over medium heat.  Add broccoli, onion, carrot and salt and pepper to taste and saute until onion is translucent, about 6 minutes.  Add the flour and cook for about a minute.  You want to cook until the flour is a blonde color to cook away that pasty taste. 

Add stock and bring to a boil.  Simmer uncovered until broccoli is tender, about 15 minutes.  Pour in cream, off heat. 

Puree soup in batches in a blender, taking care with the hot liquids.  Season to taste and serve!