It’s green, it’s good for you, it’s shocking how tasty it really is. Another super simple soup I would have been intimidated by not that long ago. As it turns out, creamed soups are not that difficult – as long as you have the right tools. Food processors rule, blenders are great but when it comes to making cream soup (and avoiding a huge mess) I LOVE my hand held immersion blender. Retailing for about $30 in most hardware and department stores, and worth every penny, these blending wands allow me to puree soups into a silky consistency in the same pot I’ve been preparing ingredients in. This makes me one soup loving momma.
If you’re in the market for your own hand-held blender, most consumer sites seem to be recommending the Cuisinart Smart Stick.
Cream of Broccoli Soup
Original recipe from allrecipes.com
Makes about 6 servings
- 2 tbsp butter + 3 tbsp butter
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets (about 2 med. sized heads)
- 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.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- 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.