Best Cream of Broccoli Soup

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.

rating: 8

Best Cream of Broccoli Soup
(allrecipes magazine, Oct./Nov. 2014)

serves 6
prep time: 10 min.
cook time: 25 min.

Ingredients:

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

Directions:

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.

photo (1)

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