Wednesday, October 6, 2010

Cream of Broccoli Soup

What to do with unexpected broccoli on a chill rainy day like today? Soup, of course. This recipe is so easy. A hand blender makes it doubly so - just stick it in and puree in the pot.

2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons flour
2 cups milk
ground black pepper to taste

1. 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.

2. Pour the soup into a blender and puree in batches until smooth; transfer to a clean pot. Or, you can use a stick blender and puree the soup right in the cooking pot.

3. 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.

Reagan liked it topped with crackers. I like crusty bread on the side. I bet even a sprinkling of cheddar cheese would be nice. Mmmmmm. Hot soup and rain - gotta love it.

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