Broccoli Soup (Cream of)

An easy soup for a cold winter’s day.

Ingredients

2 tablespoons butter

1 cooking onion, chopped, optional

1 stalk celery, chopped, optional

1 carrot, chopped, optional

3 cups homemade chicken broth (see chicken broth recipe)

1 large bunch of broccoli, florets and stems, cut into pieces

3 - 4 tablespoons butter

3 – 4 tablespoons all-purpose flour

16 oz milk (can use 8 oz cream to replace 8 oz of milk if desired)

salt and ground black pepper to taste

2 tablespoons parsley, chopped

1. Melt ½ of the butter in sauce pan, and sauté onion, celery and carrot until tender. Add broccoli and broth, cover and simmer for about 10 minutes.

2. Puree in batches until smooth and pour into another pot.

3. In a Dutch oven, over medium-heat melt the other ½ of the butter, stir in flour and add milk (and cream if using). Stir until thick and smooth, and add to soup. Season with salt and freshly ground pepper.

 

Serves about 6