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(Serves 8 entree, 4 main)

 

  • 2 tablespoon butter
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 2 cups milk
  • Ground pepper to taste
  1. Melt 2 tablespoon butter in medium sized stock pot and sautee onion and celery until tender. Add broccoli and broth, cover and simmer until very tender (about 20 minutes).
  2. Pour soup into blender (half full only), hold down lid with cloth and carefully blend soup into puree in batches. Pour into clean pot.
  3. In a small saucepan, over medium heat, melt 3 tablespoon butter, stir in flour and add milk. Stir until thick and bubbly, add to soup. Season with pepper and serve.
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