I instinctively knew I will like this broccoli soup. I played around with the quantities, needing less, but basically it's the same soup as 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.
CREAM OF BROCCOLI SOUP
2 Tbsp butter
1onion, chopped
1 stalk celery, chopped
4 cups homemade chicken stock
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.
