Well, it was good, but not the best. This was relatively easy, and if you use vegan butter and vegan milk (I used almond milk), this is a vegan soup. I added some croutons on top, and a little sprinkling of cheese. Good soup, but not the best.
Best Cream of Broccoli Soup
(allrecipes magazine, Oct./Nov. 2014)
prep time: 10 min.
cook time: 25 min.
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth (I used vegetarian chicken broth)
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk (I used plain almond milk)
ground black pepper to taste
1. 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.
2. 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.
3. 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.