And that means it's time for soup!
This is a wonderful Cream of Broccoli Soup.
It's thick.
It's creamy.
It's filling.
It'll warm ya up!
It doesn't take long to throw together.
And... if all 5 of my young-folk will eat it, it's gotta be good!
We like this with a nice hunk of crusty bread.
Dana's Cream Of Broccoli Soup
-- 2 Tablespoons Butter
-- 1 onion , chopped
-- 1 garlic clove, minced
-- 4-5 Cups broccoli, cut into bite size pieces.
-- 1 celery stalk, chopped
-- 2 cans (14 1/2 oz) chicken broth. (I use homemade stock)
-- 3 Tablespoons butter
-- 3 Tablespoons flour
-- 1 1/2 Cups Milk
-- 3/4 Cup (or to taste) Velveeta Cheese, cubed
-- freshly ground black pepper.
-- 1/2 cup shredded carrots. (optional)
1.) Melt 2 Tbs butter in a medium pot.
2.) Saute onion, garlic, celery until tender.
3.) Add chicken broth and broccoli; cover and simmer for 10 min.
4.) Remove from heat.
5.) Puree the soup, with a blender. (I use a stick blender) return to heat.
**(Now is the time to add the shredded carrots if you choose to)
6.) in a small saucepan, over med heat, melt 3 Tbs butter, stir in 3 Tbs flour, & add milk.
7.) Stir over med heat until thick and bubbly, add to the soup pot.
8.) add Velveeta, stir until melted.
9.) season with black pepper and serve.
(We like ours a little chunky, so I often pull out some of the broccoli before I puree the soup, and add it back to the soup when I add the cheese.)
ENJOY!
The menu included
