Cream of Broccoli Soup

Ingredients

5 tablespoons butter
1 stalk celery, raw
1 onion, raw
3 cups chicken broth
8 cups broccoli, raw
3 tablespoons flour
2 cups milk
Spices
Salt and pepper

Step 1. Melt 2 tablespoons butter in medium sized stock pot, and saute chopped onion and chopped celery until tender. Add chopped broccoli and broth , cover and simmer for 10 minutes.

Step 2. Pour the soup into a blender, filling the pitcher no more than halfway full. Puree in batches until smooth and pour into a clean pot.

Step 3. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Site until thick and bubbly, and add to soup pot. Season with salt and pepper.

If you have a food processor – chop onions and celery together and then saute.  Chop Broccoli crowns leaving some larger pieces if desired.

2020 – chopped up all broccoli from the garden i n the food processor. Had four large heads.  Chopped onions and celery in food processor.  Then adjusted recipe above to make a thicken soup adjusting amount of liquid per amount of broccoli.  Put into freezer containers for later enjoyment.  Can use corn starch in place of flour in making the roux to thicken the stock. Cook until mixture is desired thickness for soup.