Ingredients

3/4 c chopped red onion

2 tsp olive oil

1/4 tsp tarragon

4 1/2 c broccoli forets

1 Tbsp flour

1 c water, divided

2 c chicken broth

1 tsp white wine vinegar

1/2 tsp ground black pepper

1 Tbsp shredded baby carrot

Preparation

  1. In a saucepan, mix onion, oil, tarragon, broccoli, and salt to taste. Stir over medium heat about 3 minutes. In a small bowl, whisk flour and 2 Tbsp water until smooth; set aside.

  2. Add broth vinegar, pepper, and remaining water to pan. Bring almost to a boil. Reduce heat and simmer about 10 minutes.

  3. Puree soup in blender and return to pot. Whisk in flor mixture; stir over medium-high heat until slightly thickened. Sprinkle with carrot.