Cream of Broccoli Soup
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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
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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