Wednesday, October 27, 2010

Cream of Broccoli Soup



This time of year, when it starts getting chilly, I look forward to warm soups served with bread. This morning at the farmers market I bought three beautiful heads of broccoli from Shade River Farms and thought instantly of my mom's cream of broccoli soup.

I made the recipe below using Snowville 2% milk, and added a little Laurel Valley Creamery's Cora shredded on top.

Cream of Broccoli Soup

Ingredients

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

Directions
  1. 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.
  2. Pour the soup into a blender or food processor, being careful not to fill more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. 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.

No comments:

Post a Comment