Cream of Broccoli Soup

Ingredients:

• 5 tablespoons butter, divided
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons all-purpose flour
• 2 cups milk
• Ground black pepper to taste

Instructions:

1. Gather all ingredients.
2. Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
3. Add broccoli and broth, cover, and simmer for 10 minutes.
4. 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 an immersion blender and puree the soup right in the cooking pot.
5. Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup.
6. Season with pepper and serve.
   Serve hot and enjoy!

Yield: 

6 servings

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