Add Roux to Cream of Broccoli Soup

"My name is Brandon Sarkis on behalf of Expert Village, today I'm making creamy broccoli soup. You can also see at this point our crostini looks fantastic. They are nice and brown, nice and crisp they do not look like soggy bread at all. But what we are going to do I have turned the heat down at 200 degrees. We are going to keep the oven shut. There are a couple of options at this point. One you can let this keep going until it thickens up appropriately. 2 if your a in a hurry you can just take the roux from earlier out of the freezer and we are just going to scrap that right in. Don't worry about making lumps here is what we are going to do is take the hand blender and make sure that there is no lumps here. So I'm going to turn the heat down a little bit before I do this. Take the hand blender and straight to the bottom. What is going to happen now it is only going to take a few seconds. Like right now you can see that thicken up significantly. Turn the heat down to about a 2. If you keep the heat up to long you actually cook all the thicker, you would cook all the binding agent right out of the roux. So this point we are pretty much done the next step is to put it in a bowl and show you how it looks like with the crostini on it."