This recipe is thick and flavorful. Try it and enjoy!
PREP: 20 minutes
COOK: 10 minutes
|5 tbsp||butter (unsalted and lactose free)|
|3 cups||chicken broth|
|8 cups||broccoli florets|
|3 tbsp||all-purpose flour|
|2 cups||milk (lactose free)|
|1 tsp||pepper (red, or pick your favorite!)|
- Step 1 – Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender. Add broccoli, pepper and broth, cover, and simmer for 10 minutes.
- Step 2 – Add 3 tablespoons butter in the pot, stir in flour and add milk. Cook another 5 minutes.
- Step 3 – Pour the soup into a blender. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. (Puree in batches if needed depending on blender size.) Pour the soup into serving dish.
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