Cream of Broccoli Soup
When broccoli is in season, we eat it steamed, sauteed, and in casseroles--although that's probably the least favorite. But my girls will almost always eat any kind of soup. Make this with homemade chicken broth and it's a frugal treat for a winter supper.
1 1/2 pounds broccoli, cleaned and trimmed
2 cups water
1 small onion, diced
1-2 stalks of celery, diced
2 Tbs butter
2 Tbs flour
2 1/2 cups chicken broth (homemade is best!)
salt and pepper to taste
1/2 cup milk or half & half or cream
Bring the 2 cups of water to boil and add the broccoli, onion, and celery and simmer, covered, for 10 minutes. Use a hand blender or a potato masher to mash this all up--or carefully pour into a blender and blend.
Make a white sauce with the butter, flour, and chicken broth: In a 3 quart saucepan, melt the butter and then stir in the flour. Add the broth slowly, whisking to incorporate it. Bring to a boil, stirring constantly. Turn down and simmer 1 minute, stirring all the time, then remove from heat.
Stir the creamed broccoli mixture into the white sauce and add the salt and pepper. Heat just to boiling, then turn down. Add a bit of the broccoli mix into the milk or cream, and then mix that back into the soup. Stir and serve.
