Cream of Broccoli Soup

A very quick and easy soup to make. A nice way to warm up on a cold Michigan day.

(Add a little cheese to make it even better)

CREAM OF BROCCOLI SOUP

(serves 5)

Ingredients:

*2 tablespoons butter

*1 onion chopped

*1 garlic clove, minced

*1 stalk celery, chopped

*1 medium carrot, shredded

*3 cups chicken stock (or vegetable stock)

*10 cups broccoli florets

*3 tablespoons butter

*3 tablespoons all-purpose flour 

*1 teaspoon salt

*1 teaspoon pepper

*2 cups, half and half, whole milk or heavy cream
*1 teaspoon hot sauce (optional)

Directions:

~Melt 2 tablespoons butter in medium sized stock pot.

~Sauté onion, celery, garlic, and carrots until veggies are tender.

~Add broccoli and broth, bring to a boil

~Reduce heat, cover and simmer for 25 minutes.

~Pour a small amount of soup into a blender, maybe 1/4 full.

~Carefully start the blender, using a few quick pulses, then puree.

~Pour pureed soup into a bowl.

~Repeat this step until soup is all pureed.

~In a small saucepan, melt 3 tablespoons butter, over medium heat.

~Stir in flour, salt and pepper, stir in continuously for 1 minutes. Be careful not to burn.

~Slowly add milk and hot sauce.

~Stir until the sauce thickness and is bubbly.

~Add to soup.

~Serve hot, add cheese if desired.

Instant Pot Directions:
~Put onion, carrots, celery, garlic, broccoli and chicken stock in pot.
~Put on Pressure Cook mode and cook on high pressure for 15 minutes.
~Do a quick release.
~If you like a creamer soup, blend soup to desired consistency. 
~Stir in 2 cups half and half, whole milk or heavy cream.
~Place on sauté mode for about 4-5 minutes (do not bring to a boil).
~Stir in cheese and hot sauce.