Broccoli Soup

Ingredients

2 cups water

1 large head fresh broccoli and stems, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 cup onion, chopped

5 tablespoons butter

7 tablespoons all-purpose flour

4 cups chicken broth (see Chicken Broth recipe)

2 cups milk

3 tablespoons fresh parsley, finely chopped

1 – 2 cloves garlic, crushed, optional

Salt and freshly ground pepper to taste

1. In a Dutch oven, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside.

2. In the Dutch oven, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for one minute. 3. Add vegetables and remaining ingredients. Lower heat; cover and simmer until vegetables are tender.

Makes about 8 cups