Servings: 6-8Time: Prep: 10 minutes; Cook: 20-30 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, a large soup pot, an immersion blender (or blender, or food processor), a small skillet, a whisk, a wooden spoon, a ladle, serving bowls
1 celery stalk
- 1 medium onion (½ cup chopped)
- 2 + 3 tablespoons butter
- 4 cups of chopped broccoli
- 5 cups vegetable broth
- 3 tablespoons flour
- 1 cup half and half
- S& P to taste
- Shredded cheddar cheese and croutons for garnish
- Wash and chop the broccoli. I use the stems, too. Just make sure to cut the stem into small pieces. Set aside.
- Dice the onion and celery.
- Heat 2 tablespoons of butter on medium high and sauté the onions and celery until the onions are translucent. Stir occasionally. Everything should be bubbling, not browning. This should take about five minutes.
- Add the broccoli and broth and bring to a boil. Boil for 10-15 minutes or until the broccoli is tender.
- Using the immersion blender, puree the soup until smooth. You can use a regular blender, but make sure that you tilt the lid or hold it down with a tea towel. If you don’t the lid will blow off and make a big mess.
- In the small skillet heat the remaining butter and flour on medium. You are now making a roux. Whisk constantly until the roux is a golden, buttery color. Stir the roux into the soup. Boil for another minute or two.
- Remove the soup from the heat and stir in the half and half. S&P to taste.
- To serve, ladle the soup into serving bowls. Top with cheddar cheese and 5-6 croutons