cream of Broccoli Suoup

cream of Broccoli Suoup

2 tablespoons olive oil

1 medium onion, chopped

1 stalk celery, chopped

3 (14.5-ounce) cans chicken broth

1 bunch broccoli (about 1½ pounds), cut into florets, stems peeled and chopped, or 2 packages (10 ounces each) frozen broccoli. If using fresh broccoli, save a few smaller pieces for garnish

2 cups milk

4 tablespoons (½ stick) butter, softened

3 tablespoons all-purpose flour

Salt and fresh ground pepper, to taste

Basil cream for serving (recipe follows)

Blend flour with butter in a small bowl; set aside. In a large Dutch oven, heat olive oil. Over medium heat, sauté onion and celery until onion is translucent. Do not allow onion to brown. Add broth to pot and bring to a boil over high. Reduce heat and add broccoli to the pot. Simmer, covered, until broccoli is tender, 20 minutes for fresh broccoli or according to package directions for frozen broccoli.

Remove pot from heat. With an immersion-type blender, blend mixture until smooth. (If you do not have an immersion blender, carefully pour soup into another container. Then, in batches, fill a blender halfway with soup, puréeing mixture until smooth, returning soup to the pot as it is puréed.) Return pot to medium heat and add milk, allow to simmer for 3 to 4 minutes or until hot. Add flour/butter mixture to the soup, a tablespoon at time, stirring constantly, until mixture thickens. Lower heat and gently cook for 2 minutes more. Season with salt and fresh pepper to taste. To serve, ladle soup into bowl, then top each bowl with a tablespoon of the basil cream, swirling as desired. Serve immediately. Makes 6 to 8 servings.

Kitchen Ade note: Leftover soup may be refrigerated. If it becomes too thick, thin with water or additional milk.

More in Life

File
Minister’s Message: The power of small beginnings

Tiny accomplishments lead to mighty successes in all areas of life

A copy of “Once Upon the Kenai: Stories from the People” rests against a desk inside the Peninsula Clarion’s offices on Wednesday, Aug. 3, 2022, in Kenai, Alaska. (Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Hidden history

‘Once Upon the Kenai’ tells the story behind the peninsula’s landmarks and people

Artwork by Graham Dale hangs at the Kenai Art Center in Kenai, Alaska, on Tuesday, Aug. 2, 2022. These pieces are part of the “Sites Unseen” exhibition. (Jake Dye/Peninsula Clarion)
Apart and together

‘Sites Unseen’ combines the work of husband and wife pair Graham Dane and Linda Infante Lyons

Homemade garlic naan is served with a meal of palak tofu, butter chicken, basmati rice and cucumber salad. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Naan for a crowd

When it comes to feeding a group, planning is key

P.F. “Frenchy” Vian poses with a cigar and some reading material, probably circa 1920, in an unspecified location. (Photo courtesy of the Viani Family Collection)
Unraveling the story of Frenchy, Part 6

The many vital chapters in the story of Frenchy fell into place

File
Jesus, God of miracles, provides

When you are fishing or eating them, remember how Jesus of Nazareth used fish in some of his miracles

Sugar cookies are decorated with flowers of royal icing. (Photo by Tressa Dale/Peninsula Clarion)
Blooming sugar cookies

These sugar cookies are perfectly soft and delicious, easy to make, and the dough can be made long in advance

File
Minister’s Message: What God wants you to know

Do you ever have those moments when you turn toward heaven and ask God, “What do You want with me?”

Most Read