Ingredients

  • 5 tablespoons butter, divided
  • 1onion, 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
  • Directions

  • Step 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.

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  • Step 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.

  • Step 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.Season with pepper and serve.

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