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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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great 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 |
1 ground black pepper to taste |
3 cups shredded cheddar cheese |
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, filling the pitcher no 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.Add cheese at the end until melted
4. Season with pepper and serve.
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