Best Cream of Broccoli Soup

This recipe is thick and flavorful. It is simple, delicious, and quick to make. Onions, celery and broccoli cooked in chicken broth are pureed with milk in this roux-thickened soup.

Yield

6 servings

Ingredients

2 tablespoons butter or margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Directions

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.

Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

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