Even of you don’t like broccoli, this soup will hit the spot on a cold, rainy day. My husband is not a fan of broccoli. Like George H. W. Bush, he said he does not have to eat that “awful, green stuff”. But he likes this soup. I add a cup of sharp or Mexican shredded cheese, which helps to cut some of the broccoli flavor.
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
3 cups of chicken broth
8 cups of broccoli florets, chopped
3 tablespoons butter
3 tablespoons flour
2 cups milk
ground pepper to taste
1 cup sharp cheese or Mexican shredded cheese
Melt 2 tablespoons butter in a medium sized stock pot. Sauté the onion and celery until tender. Add broccoli and chicken stock to pot. Cover and simmer for 10 minutes or until broccoli starts to soften. Using your immersion blender, puree the soup right in the stock pot.
In a small sauce pan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and add the milk. Stir until slightly thickened and add to soup. Season with salt and pepper to your taste. If you use salted butter, you won’t need to add too much salt.
Cooking for Two 