I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, April 12, 2011

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)

(serves 5)

*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.

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