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Ingredients

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

Nutrition Info

207.2 calories carbohydrate: 17 g cholesterol: 31.9 mg fat: 12.4 g fiber: 3.6 g protein: 9.2 g saturatedFat: 7.4 g servingSize: - sodium: 528 mg sugar: 7 g transFat: : - unsaturatedFat: : -

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.
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.
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.

6 servings

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).