(Add a little cheese to make it even better)
CREAM OF BROCCOLI SOUP
*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 (use rice flour for gluten free)
*1 teaspoon salt
*1 teaspoon pepper
*1 cup whole milk
*1 cup half & half
~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 & pepper, stir in continuously for 1 minutes. Be careful not to burn.
~Slowly add milk.
~Stir until the sauce thickness and is bubbly.
~Add to soup.
~Serve hot, add cheese if desired.
-Substitute chicken stock for vegetable stock.