12.28.2012

Broccoli Soup





With all this snow, the only thing that sounds good to eat is warm food. I don't mind, like I said before, I just throw ingredients in a pot and let it boil. 

But there are days when I want to show off my cooking skills. Then I get into following recipes.  It happened some days ago, besides, I've always been wanting to make broccoli soup, but for some reason never did. And since it was full speed snowing and no where to go, I thought it was the perfect day to take my time and follow this recipe.

The flavor of this soup was really good, but it got a little thick, especially after it cooled off. Because, since I left my measuring spoons at Virginia, I got some from a friend of mine, but I'm not used to them. 

So what I thought was a 1Tbsp, actually was a 4Tbsp!  

Fortunately kids were hungry and ate most of it.

Here is the recipe. I can't wait to cook it again, then I will make sure I use my 1Tbsp measure.

Broccoli Soup

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. Melt 2 tablespoons of 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, puree in batches until smooth and pour into a clean pot. You can also 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. Season with pepper and serve.


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