Ingredients<\/p>\n
5 tablespoons butter
\n1 stalk celery, raw
\n1 onion, raw
\n3 cups chicken broth
\n8 cups broccoli, raw
\n3 tablespoons flour
\n2 cups milk
\nSpices
\nSalt and pepper<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
If you have a food processor – chop onions and celery together and then saute.\u00a0 Chop Broccoli crowns leaving some larger pieces if desired.<\/p>\n
2020 – chopped up all broccoli from the garden i n the food processor. Had four large heads.\u00a0 Chopped onions and celery in food processor.\u00a0 Then adjusted recipe above to make a thicken soup adjusting amount of liquid per amount of broccoli.\u00a0 Put into freezer containers for later enjoyment.\u00a0 Can use corn starch in place of flour in making the roux to thicken the stock. Cook until mixture is desired thickness for soup.<\/p>\n
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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 ,…<\/p>\n