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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



I instinctively knew I will like Elisabeth’s broccoli soup. I even told her at the time that I would. I played around with the quantities, I needed less, but basically this is the same soup Elisabeth posted on Food and Thrift. This now replaces my own cream of broccoli soup. My old one had cream in it, and you know me, I am not apt to sacrifice flavour for lowering the fat content. So you can imagine how good this soup is. Amazing how much one learns from following certain blogs.
2 Tbsp butter
1onion, chopped
1 stalk celery, chopped
4 cups broccoli florets
3 Tbsp butter
2 Tbsp flour
1 cup 1% milk
• Melt 2 tablespoons butter in medium sized stock pot, and sauté the onions and celery until tender.
• Add the broccoli florets and the broth, cover and simmer for 10 minutes.
• Reserve a few of the broccoli florets and then pour the soup into a blender, filling the pitcher no more than halfway full.
• Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in the flour and add the milk.
• Stir it until thick and bubbly, and add to soup.
• Add the reserved broccoli florets, season with pepper and serve.


  1. My Aunt Ági made this soup for us when we arrived in Budapest. She claimed there was no cream in it, but now I wonder. Your soup looks wonderful and exactly like the one my Aunt made. Delicious. Thank you.

  2. Thank you Eva, this one is a keeper. I got it via Elisabeth.




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