Classic Cream Of Broccoli Soup
|Broccoli||1 Bunch (100 gm)|
|Butter||1⁄4 Cup (4 tbs)|
|Onions||2 , chopped|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), chopped fine|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Diced potatoes||3 Cup (48 tbs)|
Trim broccoli and cut in large spears.
Cook in boiling, salted water until bright green in color, 2 minutes.
Immediately drain and plunge in cold water.
Cut in small bite-size pieces.
In large saucepan or stockpot, melt butter and saute onions, celery and garlic until transparent and soft.
Stir in flour.
Gradually add milk, chicken broth and spices.
Stir over low heat until it thickens.
Add salt and pepper to taste.