(from allrecipes.com)
Ingredients
-
2 tablespoons butter
-
1 onion, chopped (I only used 1/4 onion)
-
1 stalk celery, chopped
-
3 cups chicken broth
-
8 cups broccoli florets
-
3 tablespoons butter
-
3 tablespoons all-purpose flour
-
2 cups milk
-
ground black pepper to taste
Directions
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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.
-
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 flour and add milk. Stir until thick and
bubbly, and add to soup. Season with pepper and serve.
Nutritional Information
Amount Per Serving Calories:
207
| Total Fat:
12.4g
| Cholesterol:
32mg
