Onions, celery and broccoli cooked in chicken broth are pureed with milk in this roux-thickened soup.
INGREDIENTS (for 6 servings):
- 2 tablespoons margarine
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 2 cups milk
- ground black pepper to taste
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. Puree soup and return to heat.
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.