Cream of Broccoli Soup

By Stina

Ingredients

• 6 recipe makes 6 servingsChange Servings
• 2 2 2 tablespoonsbutter
• 1 1onion, 1onion, chopped
• 1 1 1 stalkcelery, chopped
• 3 3 3 cupschicken broth
• 8 8 8 cupsbroccoli florets
• 3 3 3 tablespoonsbutter
• 3 3 3 tablespoonsall-purpose flour
• 2 2 2 cupsmilk
• to black pepper to taste
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• Directions
• 1 1.Melt 2 10 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• 3 3.In 3 to saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve

Details

Servings 3
Adapted from allrecipes.com

Preparation

Step 1

1.Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add 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 into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3.In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve