Even though the temperature were very warm, I was craving some cream of broccoli soup. I very seldom eat cream soup and I never eat Cream of Broccoli soup so am not sure where that craving came from. So I googled a recipe and came up with this. First time I've made it and it was quite good.
Ingredients
- 2 tablespoons butter
- 1 chopped onion
- 1 stalk of celery, chopped
- 3 cups of chicken stock
- 8 cups of broccoli florets (I didn't have 8 cups. I used about 3-4 cups but if you want your soup to be greener or have a full broccoli flavour, I suggest you use the recommended amount).
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups milk
- salt and pepper to taste
Directions
- 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.
- 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.
- 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.
