Cream of Broccoli Soup



  • Butter
  • 1/4 onion
  • 1 clove of garlic
  • 1 to 2 cups of broccoli florets
  • 1/3 stalk of celery
  • 1.5 cup of chicken broth
  • 3 tablespoons of fresh milk
  • Pepper

DIRECTIONS (30 mins)

Prepare (10 mins)

  1. Wash the broccoli and celery (optional).
  2. Chop 1/4 onion into slices and 1 clove of garlic in quarters,
  3. Chop ~1/2 broccoli into 1 to 2 cups and 1/3 stalk of celery.
  4. Prepare 1.5 cup of chicken broth.

Cook (20 mins)

  1. Melt 2 tablespoons butter in a medium-sized stock pot, and saute onion and celery (optional) until tender.
  2. Add broccoli and broth, cover and simmer until broccoli is tender, about 10 minutes.
  3. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
  4. Puree in a blender until very smooth. If necessary, blend in batches or use a few quick pulses to get the soup moving before leaving it on to puree.
  5. Stir in the milk (cream or yogurt) and reheat gently; do not boil.
  6. Season with pepper to taste, and serve.

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