Cream of Broccoli Soup

December 21, 2010 at 2:19 am Leave a comment

With a few cups of leftover steamed broccoli from yeterday’s family get-together, I made an easy cream of broccoli soup.  The whole shebang takes less than an half hour and pairs well with grilled cheese for a change of pace from tomato. 
You will need:

2 Tablespoons flour, 1 stalk celery, chopped (I used two of the sticks pictured here), 3 tablespoons butter, 1/2 a large onion, chopped, 2 cups milk, 3 cups broth, 4-5 cups cooked broccoli (steamed in the microwave)

Begin by whizzing 1/2 the broccoli in the food processor.  This is much easier than trying to puree hot soup later.

You should end up with half chopped, half regular broccoli.

Neat.  Get a tablespoon of butter melting in a soup pot.  Stir in your onions.

Saute till they are soft

Add the celery, let it saute until soft, then scoot everything to the sides of the pan and add in your remaining butter.

When the butter is melted, add the flour on top of the melted butter.

Whisk the flour into the butter.  It will create lumps, but don’t be alarmed.

Gradually stir in your broth, whisking as you go.

When the broth is all stirred in, your soup sould be opaque.  Let it cook about 3 minutes to warm up the broth.

Incrementally stir in the milk.

Continue stirring so the milk doesn’t scald.  This is what mine looked like after 2 cups:

Add in your chopped broccoli.

And unchopped broccoli:

Add black pepper.

And serve with sandwiches.  Enjoy!

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