Cream of Broccoli Soup
5 Tablespoons butter (divided)
1 cup onions, chopped
1 stalk celery, diced
8 cups broccoli
3 cups chicken or vegetable broth
3 Tablespoons flour
2 cups milk
Pepper to taste.
Melt 2 Tablespoons butter in a large pot over medium high heat, then saute the onion and celery until tender. Add broccoli and broth and bring to a boil, then reduce heat and simmer until the broccoli is tender about 10 minutes.
Working in batches, pour some of the soup into the blender, but do not fill it more than half way. Hold down the lid with a folded kitchen towel, start blender , using a few quick pulses, to blend it up a bit. Pour into a large bowl.
Over medium heat melt the remaining 3 Tablespoons of butter, then add the flour and cook stirring constantly until is gets mixed together. Gradually add the milk and cook until thick and bubbly while stirring constantly. Pour the broccoli mixture in and stir to combine. Season with pepper and garnish with a little shredded cheddar cheese.
*I actually cooked my one night, then stored it in the fridge. Heated it up the next day. I think this allowed the flavors to mix even more!
This is a definite keeper!!