Creamy Broccoli Soup
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Cream of Broccoli Soup
Serves 6
Preparation time: 10 minutes
Cooking time: 25 minutesIngredients:
- 5 tablespoons butter, divided
- 1 chopped onion
- 1 stalk celery, chopped
- 8 cups broccoli florets
- 3 cups vegetable broth
- 3 tablespoons all-purpose flour
- 2 cups milk
- Ground black pepper to taste
Directions:
1. Melt 2 tablespoons of butter in medium sized stock pot, and sauté 1 onion and 1 stalk of celery until tender.
2. Add 8 cups of broccoli florets and 3 cups of vegetable broth, cover and simmer for 10 minutes.
3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
4. Puree in batches until smooth.
5. In the medium stock pot, over medium-heat, melt 3 tablespoons of butter.
6. Stir in 3 tablespoons of all- purpose flour and add 2 cups of milk. Stir until thick and bubbly
7. Then, add the puree back into the pot and mix thoroughly.
8. Serve in a bowl and season with Ground black pepper, optional.
9. Refrigerate within two hours of cooking in covered containers for up to four days.
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