Cream of Broccoli Soup

It's green, it's good for you, it's shocking how tasty it really is.

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

Ingredients:

• 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

1. 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.
2. 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.
3. 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.

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