What’s for dinner when you have a load of broccoli in the fridge? Broccoli Cheese Soup of course!

Ingredients

  • 3 large broccoli crowns, rinsed and roughly chopped including stems
  • 3 stalks celery
  • 1 medium onion
  • 12 cups chicken broth
  • 2 T butter and 1/4 c. butter
  • 1/4 cup all purpose flour
  • 2 c. milk
  1. Chop onion and celery in a food processor, place into stock pot with 2 T. butter, saute over medium heat until softened.
  2. Add chopped broccoli and chicken broth
  3. Simmer until broccoli is tender.
  4. In a separate pot, melt remaining butter and add flour, making a roux. Then add milk and stir over low heat until the mixture thickens.
  5. Remove 1/2 of broccoli mixture, without broth to a bowl.
  6. Add milk mixture to stockpot.
  7. Use blender or stick blender to puree soup in stockpot.
  8. Add reserved broccoli back into stockpot.
  9. Salt and pepper to taste.
  10. Garnish with shredded cheddar cheese.
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