Best Cream Of Broccoli Soup

April 29, 2008

1 bag of slightly old broccoli in the fridge + two women determined to make the rest of the family eat healthy (AND enjoy it) = making this recipe

….and the results were good! There was no soup left in the pot the first time we made it, and everyone (and I mean everyone: boys ages 2-12) only had good things to say about this latest cooking endeavor.

Best Cream of Broccoli Soup

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

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.

Now, to make this recipe even just a little better I substituted olive oil for the margarine (both times…yes, I used olive oil instead of margarine for the roux.) I’ve also put spinach and zucchini in this recipe when we had it on hand…as soon as the soup is pureed, no one will know. 😉



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