This recipe is thick and flavorful. Try it and enjoy!
SERVINGS: 6
CALORIES: 200
PREP: 20 minutes
COOK: 10 minutes
INGREDIENTS
| 5 tbsp | butter (unsalted and lactose free) |
|---|---|
| 1 | onion, chopped |
| 3 cups | chicken broth |
| 8 cups | broccoli florets |
| 1 stalk | celery |
| 3 tbsp | all-purpose flour |
| 2 cups | milk (lactose free) |
| 1 tsp | pepper (red, or pick your favorite!) |
DIRECTIONS
- 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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