Cream of Broccoli Soup

Ingredients

5 tablespoons of butter

1 onion, chopped

1 stalk of celery, chopped 

3 cups of chicken or vegetable broth 

8 cups of broccoli florets

3 tablespoons of all-purpose flour 

2 cups of milk 

Ground black pepper, to taste

Directions

1. Melt 2 tablespoons of butter in a medium-sized stock pot, and sauté onion and celery until tender. Add in the broccoli and broth, cover, and simmer for 10 minutes. 

2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour it into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. 

3. In a small saucepan over medium-high heat, melt 3 tablespoons of butter, stir in flour, and add the milk. Stir until thick and bubbly, and add to the soup. Season with pepper.

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